Light Chocolate Pudding

Light Chocolate Pudding

Ingredients
4 egg yolks
6 egg whites
5 tab caster sugar
3 tab cocoa
2 tab Grand Marnier or brandy
butter
icing sugar

Method
Preheat oven to 180C (place 23cm shallow casserole or cake pan in oven to heat while making mixture)

Beat egg yolks and 2 tab caster sugar until fluffy.
Sift cocoa on top and mix through with brandy or liqueur.
Beat egg whites until stiff then gradually add remaining 3 tab caster sugar, beating after each addition.
Put a quarter of egg white mixture into yoke mixture then fold through half the remaining white mixture, then the rest of the white mixture.
The aim is to retain the air incorporated into the whites - as you would for a souffle.
Grease the hot casserole or cake pan with butter. Pour in the chocolate mixture, leaving the top rough.
Return pan to the oven and cook for about 12-15 minutes until it is puffy and just firm to the touch.
Quickly sift icing sugar on top and spoon into serving bowls.

This pudding needs to be served as soon as it comes out of the oven, to retain its light texture.
Serve with a scoop of ice-cream or whipped cream.