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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325°F (170°C/Gas mark 3) and grease and line with parchment, or waxed paper, two 8-inch round cake pans. | 2. Separate the eggs. Put the whites in one bowl and the yolks in another. Beat the yolks until smooth. | 3. Beat the butter and sugar together with a wooden spoon until creamy. Stir in the egg yolks gradually. | 4. Break the chocolate into pieces and melt in double boiler over low heat or slowly in microwave (10 seconds, stir, 10 seconds, stir & continue until melted) Stir chocolate into the creamed mixture. | 5. Put the egg whites into a large bowl, or mixer fitted with a whip attachment, and whisk until they are firm and form soft peaks when you lift the whisk. | 6. Mix the flour into the chocolate mixture. Then one spoonful at a time, fold the egg whites into the cake batter with a metal spoon. | 7. Pour the mixture into the cake pans. Smooth the top with the back of your spoon and bake the cakes for 35 minutes. | 8. When baked, run a knife around the edge of the cakes to loosen and turn out onto a wire rack to cool. | 9. For Filling: Melt the chocolate in a bowl. Mix in powdered sugar and the butter. Use a knife to spread the chocolate paste onto one half of the cake. Then, put the other cake on top. | 10. Melt the preserves in a pan over a low heat. Spread it over the top and sides of the cake with a blunt knife. | 11. For Icing: Sift the cocoa powder and the powdered sugar into a bowl. Add water, a teaspoon at a time, until it reaches a spreading consistency then spread it all over the cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	6			429.0	2.16	37.68	28.53
butter	1/2	cup	softened	171.0	7.857	5.343	14.4
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
chocolate baking square	4	ounces	semi-sweet	744.72	32.9672	16.6112	60.6796
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
chocolate baking square	4	ounces	semi-sweet	744.72	32.9672	16.6112	60.6796
sugar	1	tablespoon	powdered	466.8	119.72399999999999	0.0	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
apricot preserve	1/2	cup		387.2	103.04	1.12	0.32
sugar	1	cup	powdered	466.8	119.72399999999999	0.0	0.0
cocoa powder	2	tablespoons		24.624000000000002	6.2532	2.1168	1.4796

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.