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Mohr im Hemd... the Austrian chocolate hazelnut pudding

The "Mohr im Hemd" (literally: „moor in a shirt“) is one of the typical desserts of the Viennese cuisine. This chocolate hazelnut pudding is served with hot chocolate sauce and whipped cream.

Ingredients for 6 servings:
50 g bittersweet couverture or cooking chocolate
30 g icing sugar
3 egg yolks
3 egg whites
3 cl rum
2 Tbsps sugar
50 g breadcrumbs
50 g crumbed ladyfinger
2 Tbsps milk
50 g hazelnuts or walnuts, roasted and grated
pinch of salt
approx. 100 g melted butter or greasing
3 Tbsps sugar for the baking forms

For the chocolate sauce:
150 g darn chocolate
150 ml milk
20 g sugar
100 ml cream
1/2 vanilla pod, cut open
80 g soft butter
1 cl cognac
300 ml half-whipped cream for decoration

Grease some small soufflé molds with melted butter and dust with sugar. Refrigerate (so that the mixture can rise without running over the sides). Melt the chocolate in a double boiler. Whisk the egg yolks with rum and icing sugar until fluffy. Pour in the melted chocolate. Whisk the egg whites and sugar and a pinch of salt until half stiff and carefully fold in about 1/3 of the egg whites. Combine the breadcrumbs, ladyfinger crumbs and milk and fold into the mixture, along with the nuts and the rest of the egg whites. Fill the molds 3/4 full with the mixture. Fill a deep baking tray with about 2 cm of water (or use a double boiler) and place the molds in the water. Bake in a preheated oven at 170 °C for about 20 minutes. For the chocolate sauce, heat the milk with the cream, sugar and vanilla pod. Remove the vanilla pod and melt the finely chopped chocolate in the mixture. Whip up the butter and pour in the chocolate mixture, stirring regularly. Pour in some cognac for extra aroma. Loosen the small cakes from their molds and arrange on plates. Pour on the warm chocolate sauce, and decorate with whipped cream.

Baking time: approx. 20 minutes
Oven temperature: 170 °C
Suggested serving options: Vanilla or pistacchio ice cream, strawberry sauce and hippen (a type of thin wafer)

Recipe is taken from The new Sacher cookbook - Favorite Austrian dishes.
Find out more about the famous Sacher Cafe


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