Steamed Chocolate Pudding

Mohr im Hemd

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Preparation info

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Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

This comforting warm dessert translates as “Moor in a shirt,” a reference to its appearance: dark chocolate steamed pudding cloaked with a white meringue cream. While you can serve Mohr im Hemd with plain sweetened whipped cream, the addition of the meringue cleverly discourages the cream from melting in contact with the warm pudding. The pudding is traditionally made in a tubed steamed pudding mold. You can substitute an 8-inch fluted tube cake pan, well covered with a lid of buttered aluminum foil. Allow about 45 minutes to cook the pudding.

Be sure the eggs are at room temperature. If the yolks or whites are chilled, they cause the butter-chocolate mixture to firm up and make the batter difficult to fold.



  • Softened butter and dried breadcrumbs, for the mold
  • 4 ounces high-quality bittersweet chocolate, finely chopped
  • cups sliced blanched almonds
  • ½ cup plus 2 tablespoons granulated sugar, divided
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 5 large eggs, separated, at room temperature Confectioners’ sugar, for garnish
  • Meringue Cream
  • Warm Chocolate Sauce, optional


  1. Butter the inside of a 7-cup tubed steamed pudding mold, including the lid. Sprinkle the inside of the mold with dried bread crumbs and turn to coat, tapping out the excess (no need to “crumb” the lid).
  2. In the top part of a double boiler over hot, not simmering, water, melt the chocolate. Remove from the heat and cool until tepid, stirring occasionally.
  3. Process the almonds and 2 tablespoons of the sugar in a food processor fitted with the metal blade until very finely chopped but not oily. Set aside.
  4. In a medium bowl, using a handheld electric mixer on high speed, beat the butter until shiny and light in color, about 1 minute. One at a time, beat in the egg yolks. Beat in the melted chocolate, then the chopped almonds.
  5. In another medium bowl, using very clean beaters, beat the egg whites until soft peaks form. Gradually add the remaining ½ cup of sugar and beat to form stiff, shiny peaks. Stir about one fourth of the whites into the chocolate mixture to lighten it, then fold in the remainder.
  6. Spoon the batter into the mold, smooth the top, and attach the lid. Place on a rack in a tall kettle. Pour enough hot water into the kettle to reach the bottom of the mold. Bring to a boil over high heat. Cover tightly and adjust the heat to medium-low, keeping a good head of steam. Cook, adding more boiling water to the kettle if needed, until a toothpick inserted in the pudding comes out clean, about 1 hour. Remove the mold from the kettle and cool for 5 minutes (the pudding will deflate).
  7. To serve, unmold the pudding onto a warmed serving platter. Sprinkle the top with confectioners’ sugar. Cut into wedges and serve on dessert plates, each wedge topped with a large dollop of the meringue cream, and a spoonful of the chocolate sauce, if desired.

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