Creamy Chocolate Pudding Italian Style

If you love chocolate this will become one of your favorite treats.

Chocolate Ricotta Pudding

3/4 pound of ricotta
2 hard boiled egg yolks, strained
4 tbsp super fine sugar
1 shot glass of dark rum
2 tbsp grated semi sweet chocolate
1/8 pound blanched almonds, chopped
2 egg whites, beaten until stiff & form peaks

Cream the ricotta, add the strained egg yolks, sugar, rum, chocolate and the almonds. Mix until well blended.

Fold in the egg whites until well blended.

Pour the mixture into a buttered tube pan.
Place the tube pan in a baking pan with water half way up sides of tube pan.
Place in a 375 degree oven and bake for 1 hour.
This pudding is best served warm but I love it cold also.