Mohr Im Hemd

(Individual Chocolate Almond Steamed Puddings). Cream the butter with the 10X sugar in the bowl of an electric mixer until light and fluffy. Beat in the yolks, one at a time, and beat in the almonds, the bread crumbs, and the chocolate, beating until the mixture is well combined. In another bowl with cleaned beaters beat the whites with a pinch of salt until they hold soft peaks, add 2 tablespoons of the granulated sugar, 1 tablespoon at a time, beating, and beat the whites until they just hold stiff peaks. Whisk about one fourth of the whites into the chocolate mixture and fold in the remaining whites gently but thoroughly. Coat the insides of 6 well-buttered 1/2 cup ramekins with the additional granualted sugar and divide mixture among them. Put the ramekins in an ovenproof heavy kettle and pour enough water around them to reach halfway up the sides. Transfer the kettle, covered, to the middle of a preheated 350 degree oven and bake the puddings for 30 to 40 minutes, or until they begin to pull away from the sides of the ramekins and are slightly springy to the touch. Remove the ramekins immediately from the kettle, run a sharp knife around the edges, and unmold eah pudding onto a plate. Serve the puddings warm with the whipped cream and chocolate sauce.