Prepare products: milk, cream, eggs, chocolate break into pieces and cook coffee "espresso" - 30 ml.
Warm the milk with cream in a saucepan. But do not bring to a boil!!!
Eggs with yolk, cane sugar and a pinch of salt whisk until smooth. Much zeal is not necessary-lush foam in this case, we do not need!
Part of the warmed milk is poured into chocolate and stir until smooth. The chocolate should completely melt!!!
Add the chocolate mixture to the egg, add the remaining milk with cream, mix well.
Pour in the coffee and stir the mixture again.
Pour the resulting mixture into refractory forms and cover them with foil.
Forms set in a deep pan with hot water. Water should reach half of the form!
Put into the oven at 160 degrees for 35 minutes.
The finished pudding is allowed to cool and put in the refrigerator for 2 hours.