Separate the eggs. Mix butter, sugar and egg yolks until thick and creamy. Grate cookies and nuts, mix carefully. Whip egg whites until stiff. Stir snow and grated chocolate and baking powder into the mixture. Grease portion molds with butter, sprinkle with nuts, pour in about three quarters of the quantity, cover with aluminum foil. Cook in a water bath at 180 °C for about 45 min. For the sauce, melt 2-3 ribs of dark chocolate and an eighth of a liter of cream in a saucepan. If the desired consistency is not reached, add a little milk.
Whip the remaining cream with a little powdered sugar until stiff. Just before the end of the cooking time, prick the casseroles with a needle. If nothing sticks to the needle, remove, loosen edge with a pointed kitchen knife.
Turn out the molds, cover the Moor with the chocolate sauce, garnish with whipped cream.
Drink: Grüner Veltliner Rohrendorfer Rieden 200, winery Felsner,
13.15 from : : Michaela Valenta, 2601 Sollenau
Tip: Feel free to use better chocolate – the more delicious the result!
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