Cold Chocolate Koh with Strawberry Foam
A flourless steamed chocolate pudding with ground almonds and egg whites, served cold beneath fresh strawberry foam — an early twentieth century classic.
Historical recipe
Modernised adaptation of an early 20th‑century source. Not independently kitchen-tested by Attic Recipes. Quantities, temperatures, and food safety guidance have been updated for a contemporary kitchen — results may vary and errors may exist. Nutritional values, where provided, are estimates only and have not been laboratory tested. Always follow current food safety guidelines for your region. If you have a health condition, allergy, or dietary requirement, consult a qualified professional before preparing this recipe.
Use of this recipe is entirely at your own risk and subject to our Terms of Service and Privacy Policy. Attic Recipes accepts no liability for any adverse outcome.
- Eggs
- Dairy
- Tree Nuts
Additional notes
-
Warning
This recipe contains raw egg white in the strawberry foam. Raw egg white carries a risk of Salmonella. Pregnant women, children under 18, elderly individuals, and anyone who is immunocompromised should avoid this component or replace it with a heat-treated alternative.
To make the foam safe for all groups, use pasteurised liquid egg white (available in cartons) in place of a fresh egg white, or prepare an Italian meringue: dissolve the 200g of sugar in 60ml of water, bring to 121°C (250°F), then pour the hot syrup in a thin stream over the egg white while whisking continuously to soft peaks.
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Note
Each serving contains approximately 17g of saturated fat. This dessert is intended for occasional consumption.
- 1
Beat 100g of softened butter in a large bowl with an electric mixer for at least 5 minutes until very pale, light, and fluffy.
- 2
Add the 6 egg yolks to the beaten butter one at a time, beating thoroughly after each addition. Continue beating for a further 3–4 minutes until the mixture is thick and creamy.
- 3
Add 100g of caster sugar and beat again until fully incorporated and the mixture holds soft ribbons.
- 4
Fold in 300g of finely grated dark chocolate and the 100g of ground blanched almonds, stirring until evenly combined.
- 5
In a clean, grease-free bowl, whisk the 6 egg whites to firm, stiff peaks. Gently fold the egg whites into the chocolate mixture in three additions, taking care not to deflate them.
- 6
Prepare the steamer mold: submerge it briefly in cold water, lift it out, and do not wipe the inside dry. Dust the damp interior generously with fine caster sugar, tapping out any excess.
- 7
Pour the chocolate batter into the prepared mold. Cover tightly with a lid or double layer of foil secured with string. Place in a large pot over simmering water and steam for approximately 60 minutes, checking the water level halfway through. The koh is done when a skewer inserted in the centre comes out clean.
Tip Keep the water at a gentle simmer throughout — vigorous boiling can cause uneven rising. - 8
Carefully invert the hot koh onto a round glass serving bowl. Allow to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
- 9
Make the strawberry foam: place 200g of cleaned strawberries, 200g of caster sugar, and 1 egg white in a large, deep bowl. Using a wire whisk or electric hand mixer, whisk continuously for 10–15 minutes until the mixture becomes a thick, voluminous, pale pink foam that holds its shape.
Tip Chill the bowl beforehand for a more stable foam. The foam is ready when it piles up and does not collapse when the whisk is lifted. - 10
Spoon the strawberry foam generously over the cooled chocolate koh and serve immediately, or return to the refrigerator and serve within 1 hour.
Nutrition Information per 1 serving (approx. 170g)
Nutritional values are approximate estimates and may vary based on specific ingredients used, preparation methods, and portion sizes.
Serving Suggestions
Serve cold, straight from the refrigerator, on the round glass dish it cooled on. The contrast of the dark, firm pudding and the pale pink foam is the presentation. No additional garnish is needed, though a few whole fresh strawberries alongside are appropriate in season.
About This Recipe
The koh — a steamed pudding set in a damp, sugar-dusted mold — was a fixture of Central European home entertaining in the early twentieth century. Unlike baked cakes, it relies entirely on the lift of whipped egg whites for its structure, with no flour in sight. The result is a dense, fudgy interior that holds its shape when turned out cold, sliceable at the table but yielding like a mousse when you press a spoon through it.
What makes this particular version striking is the contrast: the pudding is served cold and very dark, while the strawberry foam draped over it is pale pink, voluminous, and built from nothing but fresh berries, sugar, and a single egg white whisked at length by hand. It is not a mousse in the modern sense — no gelatin, no cream — but a raw fruit meringue, airy and intensely flavoured, that collapses slowly against the chocolate as you eat.
The combination reads as sophisticated and old-fashioned simultaneously, which is exactly what it is.
Why It Works
The structure of the koh depends on two things working in sequence: the butter-yolk-sugar base must be beaten long enough to develop genuine emulsification, and the egg whites must be folded in without losing their volume. The grated chocolate melts into the batter during steaming and acts as the binder, while the ground almonds add density and a faint, savoury undertone that keeps the dessert from being simply sweet.
The strawberry foam works because sugar, acid from the berries, and egg white together form a stable protein network when whisked continuously. It is the same chemistry as a meringue, but without heat — which means it is lighter, more fragile, and tastes unambiguously of fresh fruit rather than cooked sugar.
The choice of 70% dark chocolate matters: it keeps the pudding firmly in bitter-rich territory, so the very sweet foam reads as counterpoint rather than addition.
Modern Kitchen Tips
An electric hand mixer will do in approximately 10 minutes what took 20–25 minutes of continuous hand-whisking with a wire whisk in the original. For the koh batter, a stand mixer is ideal — the butter must be beaten until genuinely pale and increased in volume before the yolks go in.
If you cannot find a traditional koh mold, a 1-litre pudding basin with a clip-on lid works identically. A tight foil cover secured with kitchen string is a reliable alternative if your basin has no lid.
A classic of early 20th century home cooking, preserved and adapted for the modern kitchen.
The Story Behind This Recipe
Historical Context
Early twentieth century Central European home cooking frequently featured steamed puddings of this type — known locally as *koh* — which relied on whipped egg whites rather than flour for their structure, producing an unusually light texture for such a rich ingredient list. The fresh fruit foam, whisked by hand until stiff, was a characteristic finishing technique of the period, appearing in countless household recipe collections as a way of using peak-season berries without cooking them. The combination of a cold, dense chocolate base with a raw fruit foam was considered a refined company dessert.
Modern Kitchen Adaptation
The original recipe specified no chocolate type or brand; dark chocolate at 70% cocoa is recommended here over milk chocolate, as the higher cocoa content balances the 200g of sugar in the foam and prevents the dessert from becoming cloying. Milk chocolate (30–40% cocoa) can be used for a milder, sweeter result if preferred. The original did not give steaming time or an internal doneness cue; 60 minutes at a gentle simmer is estimated based on standard steamed pudding proportions for this volume. The strawberry foam uses raw egg white; pasteurised liquid egg white is recommended for vulnerable groups, or replace with an Italian meringue (bring 200g sugar dissolved in 60ml water to 121°C / 250°F, then pour in a thin stream over the whisked egg white).
This recipe is an independent modern adaptation developed from historical sources in the public domain. It is provided for informational and educational purposes only and does not constitute professional dietary, nutritional, or medical advice. Food preparation involves inherent risks. The reader assumes full responsibility for safe food handling, ingredient sourcing, and adherence to current local food safety guidelines. The site operator accepts no liability for outcomes resulting from the preparation or consumption of this recipe.
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