| |
This most famous of Viennese cakes takes its name from the restaurant in Vienna where it was first served. There are many slightly varying recipes for it, each claiming to be the original one. Though no such claim is made here, this cake is certainly delicious, and will keep exceptionally well.
|
|
What You Need:
(To Make: 1 cake)
|
|
|
8 oz plain chocolate
3 oz ground almonds or other nuts
4 oz unsalted butter
6½ oz sugar
1½ oz self-rising flour
5 eggs
Jam for filling
FOR THE ICING
5 oz chocolate
2½ oz butter
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Melt the chocolate over a low heat; when it is soft, cream it with the butter, sugar and egg yolks, and then fold in the stiffly beaten egg whites, the almonds and flour.
|
2. Put in a greased and lined cake tin and bake in a moderate oven (350°F) for at least 45 minutes, then test with a steel knitting needle-this cake should remain very slightly moist in the center.
|
3. Cut the cake in half when quite cold, fill with a layer of jam, and coat with chocolate icing; melt the chocolate over low heat, mix it with the melted butter, leave for 20-30 minutes, to cool to a coating consistency, and pour over the cake.
|
4. Decorate with cream.
|
|
TIP:
|
|
This cake may also be baked in a flat tin, in which case retain a small amount of ground almonds to sprinkle on the top before it is baked.
|
| |
|
|
|
|
