Sunday, October 19, 2008

Austrian Chocolate Cake

This is probably the most decadent way that I know of to use excess eggs. I have adapted this recipe from one printed in 'Step by Step Desserts and Confections' published by DK (ISBN 1-875566-21-X)


200g dark chocolate, broken into pieces
135g unsalted butter or margarine
5 eggs, separated
180g white sugar
45g plain flour
5g baking powder
Whipped cream, for serving


1. Preheat oven to 170 C
2. Melt chocolate and butter in a pan over a very low heat. Remove from heat and allow to cool slightly
3. Beat egg whites until soft peaks form, gradually add 60g of the sugar. Continue beating until stiff peaks form
4. In another bowl, beat egg yolks and remaining sugar together until very thick and pale yellow in colour. Now add the melted chocolate mixture and beat until completely mixed. Now add the flour
5. With a whisk or spatula, gently fold in the egg whites
7. Spoon the mixture into a 23cm round cake tin. Bake for 30-35 minutes
8. The cake will rise and crack while cooking, forming a merengue-like topping. The cake is cooked when a skewer inserted comes out moist, but with no cake sticking to it
9. Cool cake in the tin, the top will collapse in on itself creating a crusted top and incredibly moist base.
10. Serve cold with whipped cream

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