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Chocolate Pudding with Almonds

Blanch and pound a number of almonds; warm two ounces of butter, beat it well with two ounces of caster-sugar, mix the yolks of six eggs, two heaped tablespoonfuls of grated chocolate, and the almonds. Whisk the whites of the eggs to a snow and add this to the mixture. Butter a mould, dredge powdered sugar into it, pour in the mixture, cover it with a sheet of buttered paper, and serve cold.