Austrian Chocolate Cake

"A fluffy Austrian cake with a rich chocolate taste"
Preparation30 min.
Cooking40 min.
Тotal70 min.
Servings10 to 12 pieces
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  • for the layers
  • eggs - 9
  • butter - 1 cup (220 g)
  • chocolate - 1 cup (250 g)
  • sugar - 1 cup (220 g)
  • flour - 1 cup (220 g)
  • vanilla sugar
  • marmalade - 1 jar of apricot
  • butter - for spreading
  • for the glaze
  • dark chocolate - 3.5 oz (100 g)
  • sugar - 1 cup (250 g)
  • water - 2/5 cup (100 ml)


Beat the softened butter with half of the sugar for the layers to graying. Stir constantly and slowly add the melted chocolate and egg yolks, then sifted flour and vanilla sugar.

Separately, beat the egg whites with a pinch of salt and the remaining sugar to a fluffy snow. Gently combine chocolate mixture and the egg white mixture. Pour this mixture into a greased and floured oven dish and put it to bake in a preheated oven. Check its readiness with a toothpick.

To prepare the glaze, melt the sugar with the water to obtain a liquid caramel. Allow it to cool slightly and mix it with the chocolate, melted in advance.

You can split the finished cake into 2 separate layers and stick them together with apricot jam and smear the top with the chocolate glaze. Another option is to cover the baked cake with marmalade and then put the glaze on top.


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