This is a perennial favourite, named after the famous Viennese hotel, where you can still buy it in boxes and bring it home. It’s dark, very chocolatey and sophisticated, and for a special occasion or a birthday, it’s nice to decorate it with sugared rose petals, see related recipe below.
|175g dark chocolate (minimum 70% cocoa solids)|
|110g plain flour|
|1 level teaspoon baking powder|
|110g spreadable butter|
|110g golden caster sugar|
|a few drops almond extract|
|4 large egg yolks, beaten|
|5 large egg whites|
|For the icing:|
|175g dark chocolate (minimum 70% cocoa solids), broken up|
|150ml double cream|
|1 level dessertspoon glycerine|
|1 level dessertspoon apricot jam|
|Pre-heat the oven to 150°C, gas mark 2|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: A 20cm round loose-based cake tin, greased, with a non-stick base liner.|
This recipe is from Delia's Cakes
Place the broken-up chocolate in a bowl over a pan containing 5cm of barely simmering water, without the bowl touching the water.
When it’s melted (5–10 minutes) take it off the heat.
While that’s happening, sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down.
Then add the butter, sugar, almond extract and beaten egg yolks, and, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.
After that beat the chocolate into the creamed mixture.
Now, using a clean dry whisk and a large bowl, whisk the egg whites to soft peaks and then carefully and gradually fold them into the mixture bit by bit, using a metal spoon.
Pour the mixture into the prepared cake tin, level the top with the back of a tablespoon and bake it near the centre of the oven for about 40–45 minutes, or until firm, well-risen and springy in the centre.
When it’s cooked, allow the cake to cool in the tin for 10 minutes before turning it out onto a cooling rack and leaving it to get quite cold.
To make the icing: melt the chocolate (as above), then remove it from the heat.
Stir in the cream and the glycerine till thoroughly blended.
Now warm the apricot jam and brush the cake all over with it. Finally pour the icing over the whole cake, using a palette knife to cover the top and sides completely.
Then leave it to set (which will take 2–3 hours).
If you make it in advance you can store it in the fridge once the icing has set.
Serve cut in wedges – in Vienna they always serve it with a generous amount of whipped cream.
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From the book, Delia's Cakes and made with dark chocolate and almonds. A moist cake with tiny flecks of chocolate.
This is quite simply my own favourite chocolate dessert of all time. It’s dark, very moist, and the prunes soaked in Armagnac make it a very grown-up chocolate experience. I used to call it Sunken Chocolate Cake but sometimes it doesn’t sink!
In the late ’70s this cake went down a storm, and still people tell me they always have it on their birthday! Because it is not made with flour it’s incredibly light and soufflé-like.
This is my adaptation of a cake still served in the famous Harry’s Bar in Venice. You can eat it sipping a Bellini cocktail or with coffee at any time of day. But for me, lunch in the restaurant with this as a dessert has always been a sublime treat.
You won't believe how easy this is, sugared flowers are an unusual cake decoration, and look stunning. You can see them on Delia's Sachertorte cake recipe.
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