For the capuchin dumplings, cream butter with sugar until fluffy, then mix in the yolks, half the raisins and 80 g almonds.
Stir in the unbeaten egg whites, firm with breadcrumbs and season to taste.
Let the mixture stand for about 30 minutes and form dumplings.
Fry dumplings in hot fat at approx. 155 °C until light brown.
Place in an ovenproof dish, pour over cream, sprinkle with remaining almonds and raisins as well as chocolate and bake in the oven for approx. 10 to 15 minutes at 165 °C until the cream has been absorbed.
Milk can also be used for pouring.
Serve with apple or pear compote or vanilla sauce.
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