40g/1½oz chocolate brownies
1-2 tbsp Cointreau, or other orange liqueur
40g/1½oz unsalted butter
40g/1½oz caster sugar
zest of 1/3 orange
pinch salt
40g/1½oz ground almonds
2 small eggs, separated
80-125g/3-4oz dark chocolate, melted
Whizz the brownies to make crumbs and soak in the orange liqueur.
Cream together the butter and sugar. Add the orange zest and salt. Work in the almonds. Add the egg yolks and melted chocolate, then add the brownie crumbs.
Whisk the egg whites and fold into the pudding mixture. Place into buttered moulds, cover with greaseproof paper and steam for 25 minutes.
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