Pitch Lake Pudding

Ingredients for 3 servings:

• 3 eggs
• 75 g butter
• 60 ml coffee, boiled, very strong
• 4 cl rum
• 100 g cocoa powder
• 100 g powdered sugar
• ½ tsp orange zest
• 150 g cream
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Caribbean chocolate pudding from Barbados and Trinidad

Separate the eggs. Melt the butter and add the egg yolks. Reserve the egg whites and chill. Sift together the cocoa and powdered sugar. Cream the butter with the egg yolks and orange zest over a hot water bath until creamy. Then, using a small whisk, very slowly beat the coffee and rum into the egg mixture. Gradually stir in the powdered sugar and cocoa mixture a tablespoon at a time. Beat the egg whites with a pinch of salt until stiff peaks form, then stir 1/4 of it into the pudding. Then carefully fold in the remaining beaten egg whites with a wooden spoon until well blended. Transfer to a bowl and chill for 2-3 hours. Serve on three plates. Whip the cream until stiff peaks form and garnish the pudding with it.