MA's Mohr im Hemd
3 bread rolls, crusts removed and cubed
1 c milk
3/4 c unsalted butter
1/4 c sugar
1/4 c sugar
8 oz best and darkest chocolate you can find
1/2 c sugar
1/2 c walnuts, ground
1/4 c bread crumbs
Preheat oven to 340 degrees. Grind walnuts in blender or food processor. Separate eggs.
Soak bread cubes in milk for a few minutes, then press out the liquid in a fine mesh sieve.
Melt chocolate over low heat. Cream butter with 1/4 c sugar. Add egg yolks, then bread paste, and finally the slightly cooled chocolate.
Whip egg whites with 1/2 c sugar until soft peaks form. Fold into egg yolk/chocolate mixture, and finally fold in the bread crumbs and walnuts.
Grease either one large tube cake pan or several ramekins with butter and dust with sugar.
Spread mixture into pan/ramekins and place into a deep baking dish. Fill baking dish with one inch of water and bake in oven for 40 minutes for ramekins or 55 minutes for the large pudding pan. (I did mine in a steamed pudding dish, which has a lid; when finished, it looked dry on top)
Let cool about 10 minutes and then turn out. Serve with chocolate sauce (the 'moor') and whipped cream (his shirt).
Mohrquest 2009. Let us know if you try this! [food styling and photography, courtesy the Professor]