From: stuartj@earth.ox.ac.uk (Stuart Jenkins)
Subject: Extreme Chocolate Puddings
Date: 5 Jan 1999 11:10:42 GMT

Ingredients:
450g of good quality plain chocolate (lindt 70% works well)
5 tablespoons of liquid glucose
5 tablespoons of dark rum
1 pint double cream (at room temperature)
75g crushed ameretti biscuits (optional)

Hardware:
8-9 inch springform cake tin.
two bowls (approximately equal size, largish, at least one heatproof).
whisks, spoons, other bits and bobs.
landmines

Start by distributing the landmines at the entrance to your cooking
area, you may wish to add a sign warning people about them.  This will
hopefully dissuade people from stealing bits of the chocolate you are
about to try and cook with.

Grease the cake tin, and evenly distribute the biscuit crumbs over the
base.

Put the chocolate, glucose and rum in a bowl and melt, either in a
microwave (2-3 minutes on high) or over a saucepan of hot water.  When
Melted, Mix thoroughly and put to one side. Whip the double cream
until it is firm but not solid (peaks form, but visibly collapse upon
removal of whisk).  When chocolate mixture has reached approx room
temperature (but has not completely solidified) fold half the whipped
cream into the chocolate.  When thoroughly mixed fold the mixture back
into the remaining whipped cream and again mix/fold thoroughly.

Carefully pour the mixture into the tin (slowly to avoid disturbing
the biscuit base), smooth it off with a spatula and tap the sides of
the tin a couple of times to get rid of any air bubbles.  Cover, and
place in the fridge for 4-8 hours, preferably overnight.

Lick spoons/kitchen utensils, wash up, eat 50g of chocolate you may
well find left over (lindt comes in 100g bars), remove landmines.

Variants: Substituting coitreau or grand marnier for the rum can give
a nice orange hint.  I've tried using Maya Gold (like high quality
chocolate orange) but it doesn't contain enough cocoa to make the end
result solid enough, perhaps a mix of maya gold and lindt.