Reminiscent of a chocolate soufflé, but more substantial.

Preheat the oven to 350°F.

Spread on a baking sheet:

Toast, stirring 2 or 3 times, until lightly golden, about 3 minutes. Let cool completely. Very generously butter a 2-quart heatproof bowl or pudding basin. Sprinkle the inside of the bowl with 2 tablespoons of the toasted crumbs, tilting to coat. Combine in a large heatproof bowl:

Set the bowl in a skillet of almost simmering water and stir until the mixture is smooth. Remove from the heat and whisk in:

Sprinkle the remaining bread crumbs over the chocolate mixture along with:

Fold until the crumbs and cocoa powder are incorporated. Turn the batter into the prepared mold and cover with an inverted plate. Set a rack or folded kitchen towel in the bottom of a pot large enough to hold the pudding comfortably. Set the pudding inside and pour enough boiling water into the pot to come halfway up the sides of the mold. Bring the water to a brisk simmer over medium-high heat and tightly cover the pot. Replenishing the water as needed, steam the pudding until the top has flattened and the center feels firm, about 1 hour 15 minutes. Turn off the heat and let the pudding stand in the covered pot for 15 minutes. Invert the pudding onto a platter and serve with: