Serve it with coffee or dessert wine.
Mohr im Hemd (Viennese Chocolate Nut Pudding)
Dessert
Custards puddings creams
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Small, airy chocolate-almond puddings turned out onto a plate, hidden under warm chocolate sauce and a cloud of cream. The name means Moor in a Shirt, for the dark cake in its white cream. Makes 6 puddings in about 1 hr.
Prep
30 min
Cook
30 min
Total
1 hr
Yield
6 puddings
Ingredients
Adjust yield
puddings
Scales from a half to a double batch; give a bigger batch a little more time.
- 3 ½ oz (100 g)dark chocolate, chopped, for the pudding
- ⅓ cup (80 g)unsalted butter, softened
- 6 tbsp (80 g)granulated sugar, plus 2 tablespoons for the molds
- 4 (200 g)eggs, separated, room temperature
- ¾ cup (80 g)ground almonds
- 6 tbsp (40 g)fine dry breadcrumbs
- 1 pinchsalt
- ¾ cup (100 g)dark chocolate, chopped, for the sauce
- ½ cup (120 ml)heavy cream, for the sauce
- 1 tbsp (15 ml)rum, optional
- ¾ cup (200 ml)heavy cream, cold, for the to serve
- 2 tbsp (15 g)powdered sugar
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Instructions
- Heat the oven to 350 F (175 C). Butter six 5-ounce ramekins or molds and coat them with sugar. Set them in a deep baking pan.
- Melt 100 g chocolate gently in a bowl over simmering water or in the microwave in 20-second bursts, and let it cool slightly.
- Beat the butter with 40 g of the sugar until pale. Beat in the yolks one at a time, then the melted chocolate. Stir in the almonds and breadcrumbs.
- Whip the egg whites with the salt to soft peaks, add the remaining 40 g sugar a spoonful at a time and whip to stiff, glossy peaks.
- Fold a quarter of the whites into the chocolate mixture to loosen it, then fold in the rest gently. Fill the molds about three-quarters full.
- Pour hot water into the pan to reach halfway up the molds, cover the pan loosely with foil and bake 25 to 30 minutes, until the puddings are set and a skewer comes out clean.
- For the sauce, heat the cream until steaming, pour over 100 g chocolate, stir smooth and add the rum. Whip the remaining cream with the powdered sugar.
- Run a knife around each pudding, turn out onto plates, spoon the sauce over and top with whipped cream. Serve warm.
Tips
- Fold the whites gently so the puddings stay airy.
- The water bath keeps them tender; do not skip it.
- Fine breadcrumbs, not coarse, give the best texture.
- Bake until the puddings are fully set (eggs cooked to 160 F / 71 C) before serving.
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Recipe FAQ
How long does it take to make mohr im hemd (viennese chocolate nut pudding)?
Plan on 30 minutes of prep and 30 minutes of cooking. The recipe makes 6 puddings.
How should I store mohr im hemd (viennese chocolate nut pudding)?
Best the day they are baked; keep chilled up to 2 days and reheat 20 seconds in the microwave.
Can I make mohr im hemd (viennese chocolate nut pudding) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Estimated · per serving
Nutrition
Per serving = 1 of 6 servings this recipe makes.
498
Calories / serving
39.9g
Fat
27.5g
Carbs
9.0g
Protein
22.1g
Sugar
Whole recipe (6 servings): ~2988 cal · 239g fat · 165g carbs · 54g protein · 133g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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