Ingredients:
- 150 g of margarine
- 185 g of powdered sugar
- 8 eggs, separate the yolks and whites
- 150 g low-protein flour, sifted
- 150 g dark cooking chocolate
- 120 g dark chocolate glaze
- 3 tbsp. of apricot jam
- Melt the dark cooking chocolate.
- Cover a 22 cm-sized disassembly round baking pan with baking paper. Rub the paper with margarine.
- Preheat oven to temperature of 160°C.
- Beat the margarine with 125 g of powdered sugar until dissolved.
- Add the egg yolks one at a time while continuing to shake until thick. Afterwards, reduce the mixer speed.
- Add melted chocolate teaspoonful after teaspoonful into the dough. Stir well.
- Add also sifted flour.
- Beat egg whites with 60 g of powdered sugar until fairly stiff.
- Add into the egg yolk mixture. Stir with a whisk slowly and not too long.
- Pour into molds and bake for 50 minutes or more.
- After the cake baked, open paper base. Allow to cool.
- Give apricot jam into 3 tbsp. of water. Bring to a boil. After lukewarm, apply to the surface of the cake including the sides.
- Melt the dark chocolate glaze. Wait a minute, then pour into the center of the surface of the cake. Let it melt covering the cake surface. Trim the edges, not too often smeared.
Nutritional facts per piece:
- Calorie: 277 kcal
- Protein: 4.9 g
- Fat: 15.5 g
- Carbohydrate: 24 g
- Cholesterol: 139 mg
- Fiber: 0.4 g
This is the first definitive guide on professional Viennese pastry production ever written in the English language. Christine Berl inertwines generations of authentic Viennese pastry traditions handed down in her family, with her own years of contemporary professional pastry making. It includes detailed explanations of foundational techniques and recipes, names of recipes, and other key terminology in English and the original Viennese dialect, and health-conscious recipes with flour, butte, or both.
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