Chocolate Cream Pudding

INGREDIENTS
3 egg whites
75 gm castor sugar
75 gm castor sugar
2 egg yolks
1 Tbsp cocoa
For Soaking
3 Tbsp sweetened black coffee
3Tbsp sweetened black coffee
1 Tbsp rum
For Chocolate Cream
450 ml milk
6 egg yolks
100 gm castor sugar
50 gm flour
150 gm chopped chocolate
100 ml whipped cream
Cocoa and icing sugar to dredge
METHOD
Whip egg whites until stiff.
Whisk sugar.
Fold in yolks and cocoa.
Spread out to 1/4 " thickness on a greased and floured tin.
Bake at 190 degrees C for 7-8 minutes.
Remove from oven and cool.
Arrange at base of flan dish.
Soak with coffee and rum.
For Chocolate Cream
Scald milk. (Heating below boiling point)
Beat in yolks and sugar together for 5 minutes.
Stir in flour.
Pour on hot milk.
Return to pan, stirring continuously.
Stir in chocolate and allow it to melt.
Cool.
Fold in whipped cream.
Spoon this cream over sponge.
Dredge with cocoa and icing sugar before serving.