Mohrschokoladedessert

This delicious pudding is a combination of eggs, almonds and chocolate, served with a rich sauce. For those of you with strong stomachs, serve Mohrschokoladedessert (moor – show – koh – lakd – dchz – zert) with brandy-flavoured whipped cream/

4 oz. plus

3 teaspoons butter, softened

4 oz. plus

1 tablespoon castor sugar

3 oz. dark cooking chocolate, broken into pieces

6 egg yolks

4 oz. ground almonds

6 stale sponge finger biscuits, crumbled

6 egg whites, stiffly beaten

2 oz. unsalted butter

4 oz. castor sugar

4 oz. dark cooking chocolate, broken into pieces

2 fl. oz. water

2 fl. oz. milk

2 tablespoons brandy

Grease a 2-pint pudding basin with 2 teaspoons of the butter. Sprinkle in 1 tablespoon of the sugar and tip and rotate the basin until the sides and bottom are evenly coated. Knock out any excess sugar and set aside.

In the top part of a double boiler, or a heatproof bowl set over a pan of boiling water, melt the chocolate, stirring occas-ionally. Remove the pan from the heat and remove the bowl from the pan. Set aside to cool.

In a large mixing bowl, cream 4 ounces of the remaining butter and the remaining sugar together with a wooden spoon until the mixture is light and fluffy. Beat in the egg yolks and the cooled, melted chocolate. With a metal spoon, fold in the ground almonds and then the biscuit crumbs.

Carefully fold in the stiffly beaten egg whites. Spoon the mixture into the prepared pudding basin and smooth the top with a spoon.

Fill the lower half of a steamer three-quarters full of water. Place the pan over high heat, with the top part of the steamer in place and covered, and bring the water to the boil. Alternatively, use a large saucepan with a well-fitting lid.

Cut out a circle of greaseproof or waxed paper 4 inches wider than the basin. Using the remaining teaspoon of butter, grease the paper circle. Cut out a circle of aluminium foil the same size as the Light Molasses Crumb Pie is very popular in the United States. Serve it with a glass of ice-cold milk. paper circle and place the two circles together, the buttered side of the paper away from the foil. Holding them firmly together, make a large pleat across the centre. Place the circles, buttered side down, over the pudding basin and tie securely with string.

Place the basin in the top part of the steamer, or in the saucepan. Cover the pan, reduce the heat to moderately low and steam the pudding for 1 hour, adding more boiling water when necessary. While the pudding is steaming, make the sauce.

In a small saucepan, melt the butter with the sugar over moderate heat, stirring constantly until the sugar has dissolved.

Remove the pan from the heat and set aside.

In the top part of a double boiler, or a heatproof bowl set over a pan of boiling water, melt the chocolate, stirring occas-ionally. Add the sugar and butter mixture and stir well. Gradually add the water and milk, stirring constantly. Stir in the brandy. Remove the pan from the heat.

Remove the pudding from the steamer. Discard the paper and foil. Place a serving dish, inverted, over the pudding basin and reverse the two. The pudding should slide out easily.

Pour the sauce over the pudding and serve at once.

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