25
GB
Viennese chocolate almond puddings
Makes 4 portions:
For the puddings
100 g dark chocolate
50 g butter
3 eggs
50 g raw cane sugar
50 g ground almonds
2 slices of rusk
Butter and sugar for the pudding moulds
For the sauce:
50 g dark chocolate
100 g cream
Chop the chocolate and melt it a saucepan with
the butter at low heat. Separate the eggs. Beat
the egg yolk and sugar until fluffy and fold in the
chocolate mixture.
Beat the egg whites into stiff peaks and fold in
the almonds. Fold the egg white mixture into
the chocolate mixture. Place the rusk in a freezer
bag, finely crush with a rolling pin and fold into
the mixture.
Use butter to grease 4 pudding moulds with a
capacity of approx. 175 ml and coat each with
sugar. Fill the moulds with the mixture and place
them in the sieve insert
(2)
. Fill the steaming unit
(8)
with water and cook the puddings for approx.
30 minutes.
While the puddings are cooking, make the sauce.
Place the dark chocolate in a saucepan with the
cream and heat at a low temperature until the
chocolate is melted.
Take the puddings out of the steamer and leave
to stand for 5 minutes in the pudding moulds.
Then tip them out of the molds and serve with
the chocolate sauce.
sweet steamed dumplings with vanilla sauce
Makes 10:
For the dumplings:
200 ml milk
500 g flour
½ cube of fresh yeast
50g sugar
50 g butter
1 egg
1 egg yolk
1 pinch of salt
For the vanilla sauce:
1 vanilla pod
½ l milk
2 packets of vanilla sugar
2 tbsp cornflower
5 tbsp cream
Heat the milk. Sieve the flour into a bowl and
make a well in the centre. Crumble in the yeast
and sprinkle with a little sugar. Pour in a small
quantity of milk, and then stir the yeast, milk and
a little flour into a starter dough. Cover the bowl
with a cloth and leave the starter dough to prove
for approx. 15 minutes.
Dot the butter in flakes around the edge of the
flour, add the remaining sugar, egg, egg yoke
and salt and work the mixture into a firm, pliable
dough. Cover the dough and leave it to prove for
another 45 minutes until its volume has more or
less doubled.
To make the vanilla sauce, split open the vanilla
pod and scrape out the seeds. Combine the pod,
seeds, milk and vanilla sugar in a saucepan, heat
and then sit for approx. 10 minutes to infuse. Mix
the cornflower and cream, pour the mixture into
the milk and allow the sauce to come to the boil
several times until creamy and smooth.
Shape the yeast dough into dumplings roughly
the size of tennis balls. Grease the sieve insert
(2)
with butter and place the dumplings inside. Cook
the dumplings for approx. 30 minutes until dry
in the centre.
Serve with the vanilla sauce.
