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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat your oven to 400 degrees F and position the rack to the center of the oven. | 2. Lightly butter a 7-inch springform pan and line with parchment: dust the sides with flour and tap out an excess. | 3. In a double-boiler, melt the chocolate over simmering water; remover from heat and stir until cooled. | 4. In a stand mixer fitted with the paddle attachment, beat the butter using medium-high speed until smooth, about 1 minute. | 5. Switch to low speed, beat in the powdered sugar, then return to medium-high, and beat until fluffy and lighter in color and texture, about 2 minutes. | 6. Beat in the egg yolks first, one at a time, scraping down the sides of the bowl; beat in the chocolate and the vanilla. | 7. In another large bowl, beat the egg whites with the castor sugar, using high speed, until they form soft, shiny peaks. | 8. Stir 1/4 of the egg whites into the chocolate mixture, then fold in the remaining, leaving some strips of white showing. | 9. Sift half the flour over the sugar, then fold in; repeat with remaining flour. | 10. Spread the batter evenly into the prepared pan and bake until a wooden toothpick inserted into the center comes out clean, about 45 minutes. | 11. Cool on a wire rack for 10 minutes, then remove the sides of the springform pan and invert the cake onto the rack, remove the paper and re-invert to turn right side up and let cool completely. | 12. Use a serrated knife to trim the top of the cake to make it level; cut the cake horizontally to make two even layers. | 13. Place the bottom layer on an 8-inch cardboard cake round; brush the top of the layer with half the warm apricot glaze. | 14. Place the second layer on top, then brush with the remaining glaze; transfer the cake to a wire rack that has been set over a jellyroll pan (to catch drips) and let the glaze set. | 15. Pour the warm chocolate glaze over top and use an offset spatula to gently spread the glaze all over, including the sides, so that the cake is completely covered; use any glaze that drips to patch missed spots. | 16. Once glaze has begun to set, place cake on a serving platter and cool completely in the refrigerator at least an hour; let the cake stand at room temperature 1 hour before serving. | 17. If desired, serve with a saucer of unsweetened whipped cream for dipping. | 18. For the apricot glaze: In a small saucepan, bring the preserves and rum (or water) to a boil over medium heat, stirring often; cook, stirring, until very sticky and does not easily leave the spoon, 2 to 3 minutes. Strain through a wire sieve, pressing on the solids. Use warm. | 19. For the chocolate glaze: In another small saucepan, heat the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and cook, uncovered, stirring, until it reaches 234 degrees F on a candy thermometer, about 5 minutes. Remover from heat and stir to cool for about 1 minute. Use immediately and do not scrape the pan (the chocolate that clings to the saucepan will not be a glaze, it is too thick). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chocolate	5	ounces	bittersweet chopped	847.665	65.0632	11.0423	60.428000000000004
butter	9	tablespoons	unsalted	769.5	35.3565	24.0435	64.8
sugar	1	cup	powdered	466.8	119.72399999999999	0.0	0.0
egg	6		separated	429.0	2.16	37.68	28.53
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
caster sugar	1/2	cup		-	-	-	-
purpose flour	1	cup		-	-	-	-
apricot preserve	1 1/4	1/4		968.0	257.6	2.8	0.8
golden rum	2	tablespoons		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0
chocolate	4	ounces	bittersweet	574.938	68.4936	4.4226	38.7828
cream			whipped	-	-	-	-

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