In addition to native regional traditions like Viennese cuisine, Austrian food has been influenced by Hungarian, Czech, Jewish, Italian and Bavarian cuisines. Austria has one of the most transcultural cuisines in Europe.
Chocolate Hazelnut Pudding
Ingredients (serves 6):
3/4 oz. powdered sugar
3 egg yolks
1-3/4 oz. white bread, diced
3-1/3 fl. oz. milk
3/4 oz. chocolate
3 egg whites
1/2 oz. granulated sugar
1-3/4 oz. hazelnuts, grated
1-3/4 oz. bread crumbs
1/2 oz. cake flour
Whip together butter and powdered sugar. Add egg yolks one at a time and beat. Moisten diced white bread with milk. Add diced bread and chocolate heated gently until liquid to butter mix. Whip egg whites and granulated sugar to an oily consistency, carefully fold the whisked egg whites into the mixture. Stir in flour, bread crumbs and grated hazelnuts.
Prepare 6 small pudding molds by buttering the insides and dusting them with bread crumbs. Pour mixture into the molds, place molds in water in a double boiler and finish puddings in a pre-heated 350 degree F oven for about 45 minutes.
Unmold puddings onto dessert plates, serve with chocolate sauce and whipped cream.
- Apple Strudel (Apfelstrudel)
- Bohemian Omelets (Bohmische omeletten)
- Chocolate Hazelnut Pudding (Mohr Im Hemd)
- Cottage Cheese Dumplings (Topfenknodel)
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This page modified January 2007