From: ebergman@phaedrus.Eng.Sun.COM (Eric Bergman)
Date: 21 Sep 1993 01:51:55 GMT
I tasted this in Germany, when I was visiting
a native Austrian friend. The recipe is from
his Grandmother who lived outside of Linz.
It was not dry, but it was dense and rich and
good...I don't have a conversion table handy,
so here it is in original form.
Beat 90 grams butter with 80 grams powdered sugar
until creamy. Add 4 egg yolks (save the whites)
and mix well.
Melt 90 grams semisweet chocolate and add it to
the mix. Beat 4 egg whites and add 80 grams of
granulated sugar. Slowly add this mixture to
the chocolate mixture. Last, fold 90 grams of
flour & 1/2 tsp of baking powder into the mixture.
Bake 60-70 minutes (perhaps less)
at 170 degrees (Centigrade)
Cut the baked cake once, put down a layer
of apricot marmelade, and put it back together.
Cover cake with melted semi-sweet chocolate.
Options: When cake is cut, sprinkle rum on cake.
Before covering with chocolate, roll
marzipan dough flat, and cover cake
with thin layer.
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