Frankfurt Chocolate Pudding

Updated August 18, 2017

Chef

Cookbook

The German Cookbook

Published by Random House

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This image courtesy of Joseph DeLeo

Editor's Note: After you make this recipe for Frankfurt Chocolate Pudding, you just might not use boxed pudding mixes again! This chocolate recipe hits all the right notes, as it's rich, creamy, easy to make, and will be a crowd-pleaser at your family's next get-together. You'll want to make this delicious dessert recipe for birthdays, holidays, because it's Saturday...you name it. If you thought easy German recipes were bland, tasteless, and forgettable, you'll think again when you make this dessert. Consider serving each portion with fresh sliced fruit that's in season or even with a dollop of whipped cream on top.

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

Serves8

Cooking MethodSteaming

CostInexpensive

Easy

Total TimeUnder 2 Hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Buffet Meal, Casual Dinner Party, Family Get Together

Recipe CourseDessert

MealDinner

Taste and TextureChocolatey, Creamy, Rich

Type of DishChocolate Dessert, Dessert, Pudding

Ingredients

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

You can never have too many chocolate recipes on hand, which is why you should check out these 15+ Easy Chocolate Recipes: Chocolate Cake Recipes and Other Chocolate Desserts

15+ Easy Chocolate Recipes: Chocolate Cake Recipes and Other Chocolate Desserts

Instructions

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

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