Mohr im Hemd (Steamed Chocolate Pudding With Chocolate Sauce)

• 4 tablespoons unsalted butter, at room temperature, plus additional for coating ramekins
• 3 tablespoons sugar, plus additional for coating ramekins
• 2 ounces semisweet chocolate, melted
• 1/2 teaspoon vanilla extract
• 3 eggs, separated
• 18 teaspoon salt
• 1/2 cup ground almonds or walnuts
• 1/4 cup bread crumbs
• 1/2 cup heavy cream, whipped, for serving
• 5 ounces semisweet chocolate, chopped
• 4 ounces milk chocolate, chopped
• 1 cup heavy cream

1. To make the puddings, butter 4 4-ounce ramekins and coat with sugar.
2. Set aside.
3. Cream the butter and sugar with an electric mixer until light.
4. Stir in the melted chocolate and the vanilla.
5. Beat in the egg yolks one at a time.
6. Whip the egg whites with the salt until stiff but not dry.
7. Carefully fold the ground nuts and the bread crumbs into the egg whites.
8. Gently fold the egg white mixture into the chocolate mixture.
9. Fill a large pot with enough water to come halfway up the sides of the ramekins.
10. Bring to a boil.
11. Reduce the heat so that the water is at a slow simmer.
12. Spoon the chocolate mixture evenly among the ramekins and place the ramekins in the simmering water.
13. Cover the pot with a lid and simmer (do not let the water boil), until the puddings are set, about 20 to 25 minutes.
14. Carefully remove the ramekins from the pot and let cool.
15. To make the sauce, place the chocolates in a large mixing bowl.
16. Bring the cream to a boil in a medium saucepan and pour over the chocolate.
17. Stir until smooth.
18. Unmold the puddings and place each one in the center of a plate.
19. Spoon some of the warm chocolate sauce over the top and place a dollop of whipped cream on the side.
20. Serve immediately.

unsalted butter, sugar, chocolate, vanilla, eggs, salt, ground almonds, bread crumbs, heavy cream, chocolate, milk chocolate, heavy cream

Taken from cooking.nytimes.com/recipes/5716 (may not work)