| Level: | Easy |
| Total: | 1 hr 15 min |
| Inactive: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 2 teaspoons butter, softened
- 2 whole eggs, plus 2 egg whites
- 3/4 pound ricotta cheese, drained
- 4 tablespoons granulated sugar
- 1 1/2 ounces dark rum
- 2 tablespoons bittersweet chocolate, finely grated, plus more for garnish
- 1/8 pound blanched almonds, toasted and coarsely chopped
- Lemon zest, for garnish
Instructions
- This is a serious childhood throwback for me. I have a memory of my mother taking this out of the oven and I could smell the chocolate and the almonds more than anything else. So delicious.
- Preheat the oven to 375 degrees F. Use the butter to thoroughly grease the bottom and sides of a 1 quart loaf pan.
- Add the 2 whole eggs to a small pot and cover them with cold water. Bring the water to a gentle boil over medium heat. When the water boils, lower the heat to a simmer and cook the eggs for 6 minutes. Remove the eggs from the pot and run them under cold water to stop them from overcooking.
- In a medium bowl add the ricotta and whisk until free of lumps. Add the sugar, rum, chocolate and almonds and stir to blend. Set aside.
- Peel the hard-boiled eggs and put the yolks through a small strainer to break them into small bits. Add the egg yolks to the ricotta mixture.
- In the bowl of an electric mixer fitted with a whisk attachment, add the 2 egg whites and beat until stiff peaks form, about 3 to 5 minutes. Gently fold the egg whites into the ricotta mixture with a rubber spatula, retaining as much fluffiness as possible. Transfer the mixture to the loaf pan. Put the pan into a shallow water bath and bake, undisturbed, for 50 minutes. Remove the pan from the oven and the water bath. Allow to cool 10 to 15 minutes before serving. Sprinkle with a touch of lemon zest and some chocolate over each individual portion.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 258 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 11 g |
| Protein | 11 g |
| Cholesterol | 86 mg |
| Sodium | 85 mg |
Reviews
Thank you Alex for this recipe. It brings me back to my childhood in Brooklyn. Can’t wait to make this for my kids. I know its delicious 😀
I totally agree with mmadad from Concord! What a hoot! Imagine being surprised that one has to read a recipe all the way through before starting on it; wow! I did see the entire show, “Alex’s Day Off”, and it greatly stimulated my taste buds. I went straight to the website and got the recipe to put in my folder. It didn’t seem that hard to follow to me, but then I’d seen the show, so I could be prejudiced, and I actually do know how to cook. Alex called it a cake on the show, so maybe that would help you with your taste buds, not calling it a pudding. Whatever you call it it’s delicious, elegant, and fancy, dinner-party worthy.
Very Good !! I made this and it tasted wonderful. It was not as had to make as others have stated. It is a very elegant dessert to serve for your guests.
I’m amused as I read some of these reviews. It seems that people who are complaining about the recipe being poorly written and hard to understand are having a hard time writing a review that’s written properly and understandable.
1) You should always read a recipe all the way through before you start.
2) “Pudding” isn’t what you buy in the store like “Jell-O pudding cups.”
3) I have been cooking recipes from this site for years. No complaints.
4) “Spell Check” is your friend.
I saw the last bit of this episode and thought it sounded interesting so I got on line, got the recipe, followed it without confusion and liked the end result. It was good and my family thought so too.
I find it amazing in that there are those who complain and find this recipe unsatisfactory and poorly written. It seems to this reader you folks who are and have complained about this recipe are having difficulties following directions.
I followed the directions of this recipe as they are written and had no problem with its end result.
I found my attempt upon this recipe and product to be both a very good experience, and a very tasty product.
I followed the directions of this recipe as they are written and had no problem with its end result.
I found my attempt upon this recipe and product to be both a very good experience, and a very tasty product.
I agree that this recipe is poorly written. Why didn’t the writer of this recipe simply say, “hard boil two eggs?” What’s that all about…….I’m no novice to cooking, but I too was unsure of what she wanted me to do with these eggs until reading further…….crazy.
I saw this on Food Network and thought it looked really good. It was awful. The flavors do not combine well and the texture is a far cry from “pudding”. No one in the family would eat it. The addition of the nuts creates a hard bits in a squishy ricotta mess. Had to through out the entire thing.
I also agree with previous reviewer.
This is one case where you must read a recipe fully before beginning; especially, if one has not viewed the show beforehand.
This recipe lists in the ingredients – 2 whole eggs plus 2 egg whites. And then goes on in the directions to say “add the 2 whole eggs to a pot of water.”
Being unfamiliar with a ricotta pudding it was unclear to me that this meant “to hardboil the eggs” until further down in the recipe.
The ingredient list should have said “2 whole unshelled eggs”.
Fortunately, I always double check Food Network recipes before beginning – they are generally wrong online.