Mohr im Hemd à la Sacher (Chocolate hazelnut pudding)

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Portionen: 6

  • 50 g Bittersweet couverture (or cooking chocolate)
  • 30 g Icing sugar
  • 3 pieces Egg yolks
  • 3 pieces Egg whites
  • 3 cl Rum
  • 2 tbsps Sugar
  • 50 g Bread crumbs
  • 50 g Crumbed ladyfingers
  • 2 tbsps Milk
  • 50 g Hazelnuts (or walnuts, roasted and grated)
  • 1 pinch Salt
  • 100 g Butter (melted for greasing)
  • 3 tbsps Sugar (for the baking forms)

chocolate sauce:

  • 150 g Dark chocolate
  • 150 ml Milk
  • 20 g Sugar
  • 100 ml Cream
  • 1/2 pod Vanille (cut open)
  • 80 g Soft butter
  • 1 cl Cognac
  • 300 ml Cream (half-whipped, 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.

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Mohr im Hemd à la Sacher (Chocolate hazelnut pudding)

  1. habibti
    habibti kommentierte am 09.09.2015 um 22:19 Uhr


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