THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Austrian-style steamed chocolate cake (traditional method & Thermomix)
Description
Today I'm sharing the recipe for one of my all-time favourite Austrian desserts: Mohr im Hemd. This little fondant cake, steamed in a bain-marie pan, is a Viennese café staple - moist, chocolaty and irresistible with whipped cream! Its traditional name literally means "Moor in a shirt", which has caused some debate in Austria in recent years. But the term is still widely used in traditional books and restaurants. Whether it's for a family dinner or to impress your guests, this steamed cake will always make an impression - and it's very easy to prepare in advance, or even to freeze!
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional version
1. Generously butter the mould (kugel or savarin) and sprinkle with breadcrumbs.
2. Mix the butter, sugar, vanilla, amaretto and salt. Add the egg yolks one at a time, then the melted chocolate and ground walnuts.
3. Whisk the egg whites until stiff. Mix the breadcrumbs and flour and fold into the previous mixture.
4. Finish by gently folding in the egg whites with a spatula.
5. Pour the pastry into the tin, three quarters of the way up.
6. Place the mould in a large pan of boiling water (the water should reach 2/3 of the way up the mould). Cover and cook over a low heat for 50 to 60 minutes.
7. Remove from the water, leave to rest for a few minutes, then remove from the mould.
Glazing & service
1. Melt the chocolate with the cream and stir until smooth.
2. Coat the cake while still warm.
3. Serve with sweetened whipped cream.
Tip: this cake freezes perfectly. Simply reheat it gently on the big day - a real time saver!
THERMOMIX® METHOD
Thermomix version
1. Butter and line the tin with breadcrumbs.
2. Place the walnuts in the bowl:
→ 5 sec / speed 10, set aside.
3. Add the butter and icing sugar:
→ 20 sec / speed 4
Add the vanilla, salt and amaretto.
→ 20 sec / speed 4
4. On speed 3, add the egg yolks one by one through the opening. Then add :
→ 10 sec / speed 3
5. Add the melted chocolate and nuts:
→ 10 sec / speed 3
6. Clean the bowl and insert the whisk attachment. Whisk the egg whites with the salt:
→ 3 min / speed 3.5
7. In a bowl, mix the pastry with the flour and breadcrumbs, then gently fold in the egg whites by hand.
8. Pour the pastry into the prepared tin. Steam as in the traditional version (see above).
Glaze (Thermomix)
1. Place the chocolate in the bowl:
→ 15 sec / speed 10
2. Add the cream:
→ 4 min / 50°C / speed 2, then coat the cake.
Whipped cream
Place the cream and sugar in the bowl with the whisk attachment:
→ Speed 3.5 at sight, until you obtain a supple chantilly...
