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steaming German
Frankfurt Chocolate Pudding Recipe-20118

Photo by: Joseph DeLeo
Comments: 0


There are at least a dozen versions of hot steamed chocolate pudding in Germany; this is one of the best and richest.

Yield: 8 servings


  • ¼ pound plus 1 tablespoon butter
  • 2/3 cup sugar
  • 5 egg yolks
  • 3 ounces melted semi-sweet chocolate
  • 1 tablespoon rum, or 2 tablespoons strongly brewed black coffee
  • ½ cups grated, unblanched almonds
  • 3 tablespoons white bread, pumpernickel or zwieback crumbs
  • 5 egg whites stiffly beaten
  • Butter, for the mold
  • Sugar, for the mold


Cream butter with sugar until light and fluffy. Gradually beat in one egg yolk at a time until thoroughly blended. Stir in melted chocolate along with rum or coffee; add almonds and crumbs. Fold in stiffly beaten egg whites gently but thoroughly, using a rubber spatula. Butter a melon mold and sprinkle inside with sugar, tapping out excess. Turn filling into mold, which should be about two-thirds full. Cover and set in water bath that comes two-thirds up the sides of the mold. Steam 1 to 1½ hours, or until pudding is completely set, and let stand for a few minutes after it is done. Uncover and invert onto serving platter.

© 1965, 1993 Mimi Sheraton

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1 added tablespoon butter and 1 added tablespoon sugar.

436kcal (22%)
44mg (4%)
0mg (0%)
259mcg RAE (9%)
200mg (67%)
68mg (3%)
20g (98%)
35g (54%)
1mg (5%)

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