Ingredients for Mohr Im Hemd Austrian Chocolate Hazelnut Pudding
- Unsalted Butter
- 1 cup powdered sugar
- Egg Yolks
- 4 cups cubed day-old white bread
- ½ cup milk
- 8 ounces semi-sweet chocolate
- 4 large egg whites
- ½ cup granulated sugar
- 1 cup finely chopped hazelnuts
- Breadcrumbs
- Cake Flour
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How to Make Mohr Im Hemd Austrian Chocolate Hazelnut Pudding
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 cup powdered sugar until light and fluffy.
- In a separate bowl, moisten 4 cups cubed day-old white bread with ½ cup milk. Let sit for 5 minutes.
- Gently melt 8 ounces of semi-sweet chocolate. Add the moistened bread cubes and melted chocolate to the butter mixture. Stir until well combined.
- In a clean bowl, beat 4 large egg whites with ½ cup granulated sugar until stiff, glossy peaks form. Gently fold the egg whites into the chocolate mixture.
- Stir in 1 cup all-purpose flour, ½ cup breadcrumbs, and 1 cup finely chopped hazelnuts.
- Butter six 6-ounce ramekins and dust with breadcrumbs.
- Fill ramekins about ¾ full with the pudding mixture.
- Place ramekins in a baking dish and carefully pour enough hot water into the dish to come halfway up the sides of the ramekins (bain-marie).
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool slightly before carefully inverting the puddings onto dessert plates.
- Serve warm with your favorite chocolate sauce and lightly sweetened whipped cream.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
29g
Fat
39g
Carbs
7g
