John Myers
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Warm Mozart Dessert
The perfect warm mozart dessert recipe with a picture and simple step-by-step instructions.
- 150 gr Bitter chocolate of your choice
- 100 gr Sugar
- 150 gr Soft butter
- 4 Eggs separated
- 4 el Flour
- 4 el Water
- 100 gr Almond sticks
- 3 el Water
- 2 shot glasses Mozart cream liqueur
for sheet metal
- 3 el Butter
- 2 el Crumbs of your choice
deco
- Some fruit
- Or whipped cream
- I indulged myself today, in memory of a holiday in Austria, where I ate it and was blown away. This dessert is eaten warm … but you can also freeze leftovers and eat them warmed up again … because if you eat it in cuts pieces, results in about 13 pieces..dat creates keener uff eenmal !!!!!!
- I slowly brought the chocolate to the boil with the water, always stirred it gently, then let it cool down a little .. I separated the eggs. I whipped the entire egg yolk with the butter and sugar until frothy.
- I then slowly, very slowly added the cooled chocolate to the sugar-egg yolk and butter mixture. the egg white was beaten to stiff egg white. egg white was now added to the mass, as well as the flour.
- Last but not least, I added the Mozart liqueur – about 2 schnapps glasses .. stir well and let 15 infuse ..
- I smeared the butter on a baking sheet and sprinkled it with semolina (or breadcrumbs). I then spread the chocolate mass on top. The whole thing was sprinkled with almond sticks.
- Now I have baked the dessert at top-bottom heat, only 160 degrees, very slowly – 15 minutes. (Preheated in the oven) short test with a stick, whether the dough stays nice and soft !!! bake for another 10 minutes.
- cut into said pieces, add cream or fresh fruit and serve quite warm …… with a wonderful coffee …
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