Ingredients:
140 gr. flour
140 gr. butter
140 gr. black chocolate (more than 60% cocoa)
90 gr. sugar
110 gr. powdered sugar
6 eggs
Apricot jam

For the glaze:
150 gr. black chocolate (more than 60% cocoa)
80 gr. coconut butter

Preparation and serving:
Melt the chocolate and the butter together in a water bath and leave to decrease the temperature. Add to the mixture the powdered sugar and the egg yolks, stiring continuously. Bake the prepared mixture in a baking tin in a preheated (160°C) oven about 1 hour. Leave to cool down completely and remove from the baking tin. Cut horizontally to prepare 3 - 4 plates. Spread the jam over the plates and put them together again.
Glaze:
Melt the chocolate and the cocoa butter together in a water bath stiring continuously. When it's homogeneous leave to cool down, but not completely. Cover the top ant the sides of the cake.

Back to Austrian cuisine page