Mohr im Hemd Chocolate Sponge Cake
Small Austrian chocolate sponge cake cooked in a water bath, served with warm chocolate sauce and whipped cream.
Ingredients
- 80 gbutter
- 5eggs
- 80 gchocolate (grated)
- 80 ghazelnuts or almonds (grated)
- 1 packof vanilla sugar
- 80 gicing sugar
- butter (for greasing the dish)
- 20 gbreadcrumbs
- For the chocolate sauce:
- 150 mlmilk
- 100 mldouble cream (runny)
- 20 ggranulated sugar
- 1/2 vanillapod (pulp scraped out)
- 150 gchocolate
- 80 gbutter (soft)
- 1 dashof cognac or rum
- 300 mlheavy cream (beaten so it is semi-thick for topping)
Method
Whisk butter with a mixer until frothy. Add egg yolks individually and then chocolate, hazelnuts and vanilla sugar.
Whisk egg white until the mixture is stiff and gradually mix in the sugar whilst doing this. Carefully fold the egg white mixture into the butter and chocolate mixture.
Grease a closeable round baking tin with butter and sprinkle with breadcrumbs. Pour in the mixture, close the tin and place in simmering water so that the water goes up to approx. 2 cm below the top of the tin.
Cook the mini Gugelhupf on a medium heat for approx. 60 minutes.
In the meantime, make the chocolate sauce: bring the milk to the boil with the cream, sugar and vanilla pod. Remove the vanilla pod and pour over the chocolate covering (broken into chunks) and dissolve the chocolate.
Beat the soft butter and gradually pour in the chocolate mixture stirring continuously.
Flavour with cognac or rum.
Tip the cake onto a plate and pour over the warm chocolate sauce and top with the whipped cream.