| Mohr Im Hemd Chocolate Hazelnut Pudding 2-1/8 ounces of butter (unsalted)
3/4 ounces of powdered sugar
3 egg yolks
1-3/4 ounce. white bread, diced
3-1/3 fluid ounces of milk
3/4 ounces of chocolate
3 egg whites
1/2 ounces of granulated sugar
1-3/4 ounces of hazelnuts, grated
1-3/4 ounces of bread crumbs
1/2 ounces of cake flour |
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Whip together butter and powdered sugar. Moisten diced white bread with milk. Add diced bread and chocolate heated gently until liquid to butter mix. Whip egg whites and granulated sugar to an oily consistency, carefully fold the whisked egg whites into the mixture. Stir in flour, bread crumbs and grated hazelnuts. Prepare 6 small pudding molds by buttering the insides and dusting them with bread crumbs. Pour the mixture into the molds, place molds in water in a double boiler and finish puddings in a pre-heated 350ºF. oven for about 45 minutes. Un-mold puddings onto dessert plates, serve with chocolate sauce and whipped cream. |
