The famous Viennese chocolate cake with apricot jam and rich chocolate glaze - an Austrian classic dessert.
Contains the following allergens:
Milk
Eggs
Preparation
45 min.
Baking Time
45 min.
Servings
12
Difficulty
Hard
Instructions
1
Melt chocolate with butter in a double boiler until smooth
2
Beat egg yolks with powdered sugar until pale and creamy
3
Whisk egg whites with granulated sugar until stiff peaks form
4
Gently fold chocolate mixture into yolks, then fold in meringue and flour
5
Bake at 170°C (340°F) for 45-50 minutes until a skewer comes out clean
6
Brush cooled cake with warmed apricot jam
7
Pour warm chocolate glaze over cake and spread evenly
Ingredients
12 Servings
- dark chocolate (for cake) 1
- Butter 150 g
- Powdered sugar 150 g
- Eggs 6
- Granulated sugar 150 g
- All-purpose flour 150 g
- Apricot jam 200 g
- granulated sugar (for glaze) 1
- Water 125 ml
- Dark chocolate (for glaze) 150 g
Baking Timer
The timer appears at the bottom right of the screen.
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