Cream the butter with half the sugar until fluffy and creamy. Add the egg yolks one at a time until well combined and creamy.Fold in the ground Almonds, Chocolate and bread crumbs. Beat the remaining egg whites to stiff peaks and fold into the batter.
Prepare four pudding forms by buttering them and covering with bread crumbs. Fill three-quarters of the form with cake batter.Poach in a hot water bath for approximately 40 minutes. Close the lid of the pot while poaching but don't cover the cake forms.Serve covered in chocolate ganache and heavy cream on the side.
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