Bitter Chocolate Pudding with Créme Anglaise

Pudding:Beat the butter until light and fluffy. While still beating add the sugar, salt and cocoa. Beat in the egg yolks, one by one. Beat the egg whites until stiff and fold 1/3 of it into the chocolate mixture. When the batter is smooth, gently fold in the remaining whites. Transfer the mixture to a well-buttered ring mould and place it in a baking tray. Fill the tray with boiling water and bake for 45 minutes in a pre-heated 200C oven. Remove from the mould when warm.;Créme:Bring the milk to the boil. Beat the egg yolks with the sugar and flour. When the milk starts to bubble, pour it over the eggs, a little at a time. Don’t stop beating while pouring the milk. Transfer the mixture back to the pan and reduce to a very low heat, stirring constantly. The cream is ready when it thickens slightly (or reaches 85C). Créme anglaise is a very light cream, do not expect it to thicken like a custard.