Mohr im Hemd
This is a typical Austrian dessert – Mohr im Hemd (or “Moor in a shirt”) refers to a small dark Gugelhupf (round sponge cake) topped with hot chocolate sauce and a dash of whipped cream. The light and fluffy mini Austrian chocolate-nut cake is easy to make and so delicious that it’s hardly ever missing from any menu.
- 80 g butter
- 5 eggs
- 80 g chocolate (grated)
- 80 g hazelnuts or almonds (grated)
- 1 pack of vanilla sugar
- 80 g icing sugar
- butter (for greasing the dish)
- 20 g breadcrumbs
For the chocolate sauce:
- 150 ml milk
- 100 ml double cream (runny)
- 20 g granulated sugar
- 1/2 vanilla pod (pulp scraped out)
- 150 g chocolate
- 80 g butter (soft)
- 1 dash of cognac or rum
- 300 ml heavy cream (beaten so it is semi-thick for topping)
Directions for Mohr im Hemd
- 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.
Mohr im Hemd may not only be enjoyed warm, straight from the oven, but will also bring a smile to anyone with a sweet tooth if served with afternoon coffee the next day.
JUST ONE MORE THING
Verdi’s “Othello” was performed in Vienna’s Hofoper for the first time on 14 March 1888. In memory of the main character – a Venetian general and a moor – many Viennese coffeehouses started serving this dessert shortly afterwards. There have been many debates concerning the name. However, it is and remains a classic Austrian dessert.
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