|Margarita's International Recipes|
Mohr im Hemd seems to be a pretty popular dessert in Austria, at least judged by the dozens of recipes I found for it both in English and German. Its poetic name (it literally means "Moor in his nightshirt") evoked for me images of mystery and sultriness. The pudding, however, was more down to earth than that. It's basically a baked chocolate and nut pudding typically served with chocolate sauce and cream.
As mentioned, I found several recipes for this dessert. They varied in ingredients (some contained bread crumbs and were thus more like bread puddings, others seemed to be more like chocolate flans, some called for hazelnuts, others for almonds) but used the same cooking method: baking the pudding in individual molds in the oven in a double boiler (which I guess actually steams them).
I abandoned the first recipe I tried after mixing the dry ingredients because I didn't think the chocolate flavor would be intense enough for my taste. The recipe I finally made called for more chocolate (and skipped the bread crumbs). It turned out OK, the flavor was good but for some reason the ingredients on it separated, the final product seemed to have a lawyer of chocolate and a lawyer of pudding. The accompanying chocolate sauce was easy to make but that's about all it has to recommend it. It wasn't particularly good. I used pretty good quality semi-sweet chocolate (Ghirardelli) so I'm sure whatever was wrong with this pudding had little to do with my ingredients. However, if you make this you may want to try using milk chocolate instead.
I won't be making this pudding again - I've cooked much better puddings in my Assyrian and Aruban culinary adventures.
12/08 Note: I've received a message with suggestions on how to make this dessert come out. You can read it here.
Mohr im Hemd
For the pudding
1/2 cup unsalted butter 1/2 cup sugar 6 eggs, separated 1 cup semi-sweet chocolate, grated 3/4 cup almonds, ground 1 tsp. vanilla
For the sauce
1 1/2 cups semi-sweet chocolate, grated 3/4 cup water 6 tsp. unsulated butter
For the pudding
Preheat oven to 350ºF.
Cream butter and sugar together until light. Add egg yolks one at the time and beat. Add chocolate, ground almonds and vanilla and mix together. In a separate bowl, beat egg whites until stiff. Fold into the chocolate mixture.
Butter 6-8 individual pudding molds and dust them with powdered sugar. Pour in the chocolate mixture.
Half-fill a deep roasting pan with hot water. Place pudding molds in the pan and put in the oven. Bake for 30-40 minutes until firm. Cool for a few minutes.
For the sauce
Put grated chocolate and water into a heavy pan. Stir over low heat until you have a smooth mixture. Turn off the heat, add butter and mix.
Spoon chocolate sauce into each serving plate. Unmold the puddings into the plate (you may need to use a knife to get them out). Whip cream and spoon on top. Serve.
Adapted from a recipe at Hub UK.