Chocolate Pudding with Nuts and Caramel Sauce

First prepare the pudding. Chop the cooking chocolate into small pieces. Finely crumble the biscuits and mix with the hazelnut kernels, the cooking chocolate and the flour.

Beat the egg yolks, butter, a little salt, and half of the sugar until creamy. Beat the egg whites with the remaining sugar until firm. Fold the nut mixture and the snow into the yolk mixture and pour into 6 greased soufflé cups sprinkled with sugar.

Fill the juice pan of the oven about 2 cm high with boiling water, put the ramekins in and cook on the lowest rack of the oven at about 200 degrees for about 25 to 30 minutes.

For the sauce, caramelize the powdered sugar in a saucepan over medium heat. Pour in the whipping cream and simmer until the caramel has dissolved.

Cut the cooking chocolate into cubes and stir into the caramelized cream until melted. Then add the rum.

Remove the ramekins from the water and let stand for 5 minutes. Turn the pudding out onto dessert plates and garnish with the chocolate sauce and whipped cream.

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