Vienna Chocolate Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
Soft butter (½ cup/1 stick, room temperature)
02 -
White sugar (1 cup)
03 -
Fresh eggs (6, whites and yolks divided)
04 -
Melted semi-sweet chocolate (4 oz, cooled down)
05 -
Pure vanilla extract (1 teaspoon)
06 -
Regular flour (1 cup)
07 -
Tiny bit of salt
→ Filling
08 -
Sweet apricot preserves (½ cup)
→ Chocolate Glaze
09 -
White sugar (1 cup)
10 -
Fresh water (½ cup)
11 -
Roughly chopped semi-sweet chocolate (4 oz)
# Instructions:
01 -
Get your oven hot at 350°F (175°C). Butter up a 9-inch springform pan and put parchment on the bottom
02 -
Mix the butter with ½ cup sugar till it's light and puffy. Drop in egg yolks one after another, then mix in the cool melted chocolate and vanilla
03 -
Whisk the egg whites with salt until they form soft peaks, slowly add the rest of your sugar and keep beating until stiff
04 -
Gently mix egg whites into your chocolate mix in three batches, switching with flour, and don't overmix
05 -
Dump the mix into your pan and bake for about 45-50 minutes until a toothpick comes out dry
06 -
Let it sit in the pan for 10 minutes, then take off the sides and cool it all the way
07 -
Cut the cake across the middle, smear apricot jam on bottom half, then put the top back on
08 -
Cook sugar with water for 5 minutes until bubbly, take it off the heat, throw in chocolate and stir till smooth
09 -
Pour the hot glaze on top of your cake and spread it all around. Let it harden at room temp
# Notes:
01 -
Fancy dessert from Austria
02 -
People usually eat it with a dollop of whipped cream
03 -
Make sure the glaze is still warm when you pour it for a nice shine
04 -
Don't squash all the air out when you're mixing everything together