Mohr Im Hemd Austrian Chocolate Hazelnut Pudding Recipes

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Grease six 6-oz. ramekins or custard cups; set aside., In a large bowl, cream butter and 1/4 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in the chocolate, flour, hazelnuts, cracker crumbs, cinnamon and cloves., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into chocolate mixture., Transfer to prepared ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove ramekins from water bath. Cool on a wire rack for 20 minutes., To unmold, run a knife around the rim of each cup and invert onto dessert plates. Serve warm with whipped cream. Sprinkle with additional cinnamon if desired.

Steps:

• 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 mixture into the molds, place molds in water in a double boiler and finish puddings in a pre-heated 350 degree F oven for about 45 minutes.
• Unmold puddings onto dessert plates, serve with chocolate sauce and very lightly-sweetened whipped cream.

Steps:

• To make the puddings, butter 4 4-ounce ramekins and coat with sugar. Set aside. Cream the butter and sugar with an electric mixer until light. Stir in the melted chocolate and the vanilla. Beat in the egg yolks one at a time.
• Whip the egg whites with the salt until stiff but not dry. Carefully fold the ground nuts and the bread crumbs into the egg whites. Gently fold the egg white mixture into the chocolate mixture.
• Fill a large pot with enough water to come halfway up the sides of the ramekins. Bring to a boil. Reduce the heat so that the water is at a slow simmer.
• Spoon the chocolate mixture evenly among the ramekins and place the ramekins in the simmering water. Cover the pot with a lid and simmer (do not let the water boil), until the puddings are set, about 20 to 25 minutes. Carefully remove the ramekins from the pot and let cool.
• To make the sauce, place the chocolates in a large mixing bowl. Bring the cream to a boil in a medium saucepan and pour over the chocolate. Stir until smooth. Unmold the puddings and place each one in the center of a plate.
• Spoon some of the warm chocolate sauce over the top and place a dollop of whipped cream on the side. Serve immediately.