Viennese Chocolate Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g dark chocolate
- 250 g butter, soft
- 150 grams sugar
- 5 egg yolks
- 3 egg (s)
- 350 g almond (s), round with skin
- 1 packet tartar baking powder
- 5 egg whites
For painting:
- 4 tablespoon jelly (currant jelly)
For the cast:
- 120 g chocolate couverture, dark
- some coconut oil
For the set:
- Chocolate chips
Print Recipe
Pin Recipe Instructions
- To make the dough, break the chocolate into pieces, melt in a small saucepan in a water bath and let cool down a little. Beat the butter with the mixer until frothy, stir in the melted chocolate and add about 1/3 of the sugar and stir for 1-2 minutes. Gradually add the egg yolks and eggs and stir until frothy. Mix the ground almonds with the baking powder and stir in quickly. Beat the egg whites with a pinch of salt until stiff, add the remaining sugar and beat until a glossy foam mixture is formed. Fold the egg whites into the dough with the whisk.
- Line a 28 cm springform pan with baking paper, pour in the dough and smooth it out. Preheat the oven to 180 °. Bake the cake for approx. 60 minutes with hot air at 150 °. Make a chopstick test.
- Heat the jelly in a saucepan, stir until smooth and brush the cooled cake with it, including the edge. Melt the couverture with the coconut oil in a water bath and brush the cake with it. Garnish with the shaved chocolate.
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