Best 7 Mohr Im Hemd Steamed Chocolate Pudding With Chocolate Sauce Recipes

STEAMED CHOCOLATE PUDDING

Steps:

• In a large bowl, beat butter and sugar until crumbly. Beat in egg. Stir in chocolate. Combine the flour, salt, cream of tartar and baking soda; gradually add to creamed mixture alternately with milk, beating well just until combined. , Pour into a well-greased 7-cup pudding mold; cover. Place mold on a rack in a stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 2 to 2-1/4 hours or until top springs back when lightly touched, adding water as needed. , Remove mold to a wire rack; cool for 15 minutes. Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, vanilla and nutmeg. , Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.

MOHR IM HEMD (AUSTRIAN CHOCOLATE HAZELNUT PUDDING)

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.

MOHR IM HEMD (STEAMED CHOCOLATE PUDDING WITH CHOCOLATE SAUCE)

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.

STEAMED CHOCOLATE PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In a bowl cream together butter and sugar until pale and fluffy, beat in the eggs a little at a time, beating well after each addition. Sift the flour, salt and cocoa powder into the creamed mixture and fold in with a metal spoon. Stir in the chopped chocolate until evenly combined. Lightly grease 6 individual pudding ramekins. Divide the prepared mixture evenly into the greased ramekins. Place the ramekins in a roasting pan. Pour boiling water into the roasting pan to come halfway up the side of the ramekins.
• Bake in preheated oven for 50 minutes or until a skewer inserted into the mixture comes out clean. Let rest them for a couple of minutes and remove from the ramekin.
• For the chocolate terrine:
• Melt together chocolate and butter and let it cool down slightly. When warm stir in 4 yolks. Sift sugar and cocoa powder and stir into the chocolate mixture gently. Whip heavy cream and egg whites to soft peak separately. Fold into the chocolate mixture and set it in a lined terrine mold. Refrigerate and use next day.

CHOCOLATE-ORANGE STEAMED PUDDING WITH CHOCOLATE SAUCE

Steps:

• First, make the sauce. Sift the cocoa into a small saucepan, add all the other ingredients, then warm over a medium-high heat, stirring. Allow to bubble hard for 1 min to make a glossy sauce. Spoon 4 tbsp into the base of a lightly buttered, traditional 1.2 litre pudding basin. Leave the rest to cool, stirring occasionally.
• Put a very large pan (deep enough to enclose the whole pudding basin) of water on to boil with a small upturned plate placed in the base of the pan to support the basin.
• Zest the orange, then cut the peel and pith away, and cut between the membrane to release the segments. Put all the pudding ingredients, except the orange segments, in a food processor and blitz until smooth. Add the orange segments and pulse to chop them into the pudding mixture. Spoon the mixture into the pudding basin, smoothing to the edges.
• Tear off a sheet of foil and a sheet of baking parchment, both about 30cm long. Butter the baking parchment and use to cover the foil. Fold a 3cm pleat in the middle of the sheets, then place over the pudding, buttered baking parchment-side down. Tie with string under the lip of the basin, making a handle as you go. Trim the excess parchment and foil to about 5cm, then tuck the foil around the parchment to seal. Lower the basin into the pan of water, checking that the water comes tw o-thirds of the way up the sides of the basin, then cover the pan with a lid to trap the steam and simmer for 1 1/2 hours.
• Carefully unwrap the pudding - it should now be risen and firm - and turn out of the basin on to a plate. Spoon over some warmed sauce and serve the rest separately with slices of the pudding.

STEAMED CHOCOLATE PUDDING & HARD SAUCE

Steps:

• hard Sauce: Chill and serve on top of steamy pudding.
• Cream butter with sugar and egg.
• Mix all dry ingredients and add to butter mixture.
• Add melted chocolate.
• Pour into greased pudding mold.
• Steam in simmering water for 2 1/2 hours.
• This can be done by filling a large casserole with water, enough to go 1/2 height of the mold.

STEAMED CHOCOLATE SPONGE PUDDING

Steps:

• Heat oven to 325 degrees. Butter a 5-cup pudding bowl, and set aside.
• Combine 5 tablespoons sugar with salt, flour, and cocoa in a large bowl. Set aside.
• Combine chocolate and butter in a heat-proof bowl, and melt over simmering water.
• In a small saucepan, bring milk just to a simmer. Immediately add to chocolate mixture. Beat egg yolks. Stir a little chocolate mixture into yolks; add yolks to mixture. Add vanilla; stir until well combined. Stir into flour mixture.
• Beat whites with remaining 3 tablespoons sugar until stiff, and fold into batter. Pour into pudding bowl, and place on a rack in a deep roasting pan. Pour boiling water into pan halfway up the sides of the bowl. Bake until pudding is set, 40 to 45 minutes. Add boiling water to pan as necessary to maintain water level.
• Let cool slightly in the bowl, and invert onto a plate. Garnish with hazelnuts.