Parava Chocolate Pudding

Ingredients

• 1.200 gram dark chocolate
• 2.sugar, heaped tablespoon
• 3.4 eggs, separated
• 4.15 millilitre castor sugar
• 5.125 millilitre Orly-Whip, 1 sachet; non-dairy whipping cream substitute
• 6.10 gram Oetker's Whipit, cream stabiliser
• 7.3 millilitre vanilla essence

Method

1. 1.Melt the chocolate in a double boiler, over hot water.
2. 2.Beat the egg yolks and sugar until thick and lemon coloured.
3. 3.Add the egg yolks to the slightly cooled chocolate.
4. 4.Beat the whites stiffly. Fold into the chocolate mixture.
5. 5.Dissolve the Whipit in the Orly-Whip.
6. 6.Whip the Orly-Whip with the castor sugar and vanilla essence.
7. 7.Fold into the chocolate mixture.
8. 8.Pour into a pretty glass bowl and allow to set.
9. 9.Decorate with crushed meringue and glacé cherries.
10. 10.Serve with canned Satsuma plums or canned apricots.

Notes

• 'Parava' = pareve — this recipe contains no dairy. Orly-Whip is a non-dairy whipping cream substitute widely used in South African kosher cooking.
• Oetker's Whipit is a cream stabiliser that helps the whipped Orly-Whip hold its shape.
• Card says: 'I usually double or treble this quantity, depending on the number of guests.'
• Orlywhip / Orly Whip = non-dairy whipping cream substitute.