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Categories:
egg egg yolks sugar almonds bittersweet chocolate candied orange cake crumbs egg whites filling heavy cream sugar Chocolate Icing sugar water chocolate butter
Viewed: 11 - Published at: 3 years agoIngredients
- 1 egg
- 7 egg yolks
- 3/4 cup sugar
- 1 1/2 cups almonds, grated
- 8 tablespoons bittersweet chocolate, grated
- 1 teaspoon candied orange peel or 1 teaspoon orange rind
- 2 tablespoons cake crumbs (or fine bread crumbs)
- 7 egg whites, stiffly beaten
- FOR THE FILLING
- 1 cup heavy cream
- 2 1/2 tablespoons sugar
- FOR THE CHOCOLATE ICING
- 1 cup sugar
- 1/2 cup water
- 4 1/2 ounces unsweetened chocolate
- 1 tablespoon butter
Method
- FOR THE CAKE: Beat egg, egg yolks, and sugar until creamy. Add almonds, chocolate, orange peel, and cake crumbs; continue beating. Fold in gently stiffly beaten egg whites. Bake in two greased and floured 8 or 9 inch cake tins in 300 degrees F. oven for 20 to 25 minutes or until toothpick inserted in center comes clean. When cool split each cake into 2 layers. Spread cream, whipped and sugared, between layers. Pour chocolate icing over top layer.
- FOR THE ICING: Cook sugar with water until it spins a heavy thread. Melt chocolate in double boiler; add butter. Add hot syrup gradually, stirring constantly until smooth and until mixture coats spoon.
- Viennese Cooking.
