2 oz. semi sweet chocolate
1/3 c. milk
2 c. fresh white bread crumbs
2 tbsp. butter
2 tbsp. sugar
1 egg, separated
1 tsp. vanilla
1/4 tsp. baking powder
Blanched almonds

1. Break the chocolate in small pieces and melt in the milk. Pour onto the bread crumbs and soak for 15 to 20 minutes.

2. Cream together the butter and the sugar until light and fluffy. Beat in the egg yolk, then the soaked crumbs.

3. Add the vanilla and mix well.

4. Beat the egg white until stiff and fold into the chocolate mixture. Finally, fold in the baking powder.

5. Pour into a well buttered mold and steam gently for one hour or until well risen and firm.

6. Unmold and decorate with blanched almonds. Serves 6.