Viennese chocolate cake

Viennese chocolate cake

Ingredients
Dark chocolate 230 g
Butter 180g
Eggs 6 pieces
Wheat flour 130g
Powdered sugar 225 g
Apricot jam 3 tablespoons
2 tablespoons water

instructions
1 hour 50 minutes

1. Preheat oven to 180 degrees.

2. Melt 130 grams of chocolate and 130 grams of butter in a water bath. Stir and let cool slightly. Gradually add 100 grams of powdered sugar and egg yolks.
3. Whisk the egg whites until thick foam. Gradually add powdered sugar, still beating.
4. Transfer the chocolate mass in a large container and add a spoonful of protein foam. Put the rest of the protein foam, alternating with the addition of flour.
5. Grease a baking dish with oil and sprinkle with flour. Transfer the batter and bake for 10 minutes with the oven door open.
6. Reduce the oven temperature to 150 degrees and bake another 50 minutes until cooked cake. Remove the cake from the oven, cover with a clean towel and leave for a day.
7. Put the cake from the baking dish. Put in a small saucepan heat the apricot jam and him. Spread jam on Korzh.
8. Melt the chocolate and butter to glaze in a water bath, add water and powdered sugar. Mix well and let stand for 5 minutes before icing to cover the cake.

Viennese chocolate cake

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