12 October 2015,14:00 by
Sruthilaya Subiksha.D

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • To make the cake mixture: break the chocolate into small pieces and stir them in a bain-marie until the mixture is smooth. Let the chocolate cool.
  • Beat the butter on the highest setting until completely smooth, and then add the melted chocolate. Gradually add 4 teaspoons of sugar, the egg yolks, and whole eggs.
  • Combine the ground almonds with the breadcrumbs and baking powder and add them gradually to the mixture. Beat the egg whites stiffly and, while beating, gradually add the rest of the sugar.
  • Spoon the egg whites into the dough and carefully spread. Transfer the dough into a well-greased 10 in spring form pan and press it down.
  • Place the pan on the center shelf of a preheated 360°F/180°C oven and bake for 60 minutes. Remove from the oven and let the cake cool on a wire rack.
  • Mix the redcurrant jelly with the water and boil for a few minutes. Spread this mixture over the top and sides of the cake.
  • To make the frosting: stir the chocolate with the creamed coconut in a bain-marie.
  • Spread the frosting evenly over the cake and decorate with piped whorls of whipped cream.


For the dough

  • 225 grams plain baking chocolate 
  • 250 grams softened butter 
  • 225 grams sugar
  • 5 egg yolks
  • 3 eggs
  • 400 grams ground almonds
  • 150 grams bread crumbs
  • 5 egg whites 
  • 3 tablespoon redcurrant jelly
  • 3 tablespoon water
  • 2 level teaspoon baking powder

For the frosting

  • 115 grams plain baking chocolate 
  • 2 teaspoon creamed coconut 
  • 100 grams whipped cream

1 comment for “Viennese Chocolate Cake”

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