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Weimar Pudding

Place in a large bowl two ounces good butter and thoroughly stir with a wooden spoon for ten minutes; then add the yolks of three eggs, one by one, sharply stirring meanwhile; add two ounces grated cocoa, two ounces granulated sugar and one ounce cake or bread crumbs. Mix well for one minute, then add the whites of the three eggs, well beaten up, and gently mix with the skimmer for half minute.

Fill six lightly buttered individual pudding moulds with the preparation; lay the moulds in a tin, pour boiling water up to half their height; set in the hot oven for thirty minutes. Remove, unmould on a hot dish. Pour a chocolate sauce over them and serve.