This chocolate-rich sponge cake is filled or coated with apricot jam and glazed with dark, bittersweet chocolate. It is a simple, but elegant cake that is a true chocolate lovers delight! In Vienna, the add a side serving of Schlagobers, or whipped cream to serve along side of it.
- Step 1
Preheat oven to 325 degrees.
- Step 2
Butter 2 9 inch round cake pans and line with circles of waxed paper. Butter the paper and sprinkle with flour. Shake off excess flour.
- Step 3
Chop 6 oz. semi-sweet chocolate into small pieces (or use Nestles chips) and melt over a double boiler. Stir with wooden spoon constantly.
- Step 4
In large mixing bowl, cream together 2 sticks softened butter with 1 C powdered sugar. Blend in 1/2 t. Pure Vanilla Extract.
- Step 5
Add 8 large egg yolks, 1 at a time, beating well after each addition.
- Step 6
Gradually add 1 C flour to the melted chocolate mixture.
- Step 7
With the 8 large egg whites plus 2 more large egg whites at room temperature, beat until stiff peaks form (not dry) with electric mixer.
- Step 8
Fold about 1/3 of the egg whites into the chocolate mixture, then pour the chocolate over the remaining egg whites. Fold in with rubber spatula, using a cutting motion until no trace of white remains. Do not overfold.
- Step 9
Pour batter into prepared cake pans evenly and bake for 25 – 30 minutes or until cakes are done with tooth pick inserted comes out clean. Remove from pans and cool on wire racks.
- Step 10
Heat 1 C Apricot Jam to boiling in a saucepan. Strain through a fine strainer or place in blender. Place lower layer of cake on a wire rack over a baking sheet. Spread with apricot jam. Drips will fall into baking sheet. Place second layer on top. Spread top and sides with Jam. Pour chocolate glaze over cake (next step).
- Step 11
GLAZE: Break 3 oz. unsweetened chocolate into small pieces. In heavy saucepan combine broken pieces of chocolate, 1 C heavy whipping cream, 1 C sugar, and 1 t. corn syrup. Cook over low heat, stirring constantly until sugar melts. Increase heat to medium and cook without stirring until a few drops of mixture form a soft ball in cold water. Beat 1 large egg lightly and stir in small amounts of chocolate, stirring rapidly. Return chocolate to saucepan and stir briskly. Cook over low heat until mixture coats a wooden spoon. Add 1 1/2 t. Pure Vanilla Extract. Pour glaze over cake, evenly coating sides. Refrigerate cake for 3 – 4 hours. Remove 1 hour before serving. Offer slices with serving of real whipped cream.
- Step 12
Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Baking!