Now Reading



Learn to make the famous Viennese culinary specialty that will satisfy even the most intense chocolate cravings.
By Michelle Rose

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Michelle Rose
  • Total Time: 1 hour 5 mins


Learn to make the famous Viennese culinary specialty that will satisfy even the most intense chocolate cravings.




  • 90g almond flour
  • 32g All Purpose flour
  • 32g cocoa powder
  • 4 oz bittersweet chocolate (around 70%)
  • 113g butter, room temperature
  • 96g confectioners sugar
  • 5 eggs (4 separated, 1 whole)
  • 1/2 tsp lemon juice
  • 90g apricot or raspberry jam


  • 5 oz bittersweet chocolate (around 70%, chopped)
  • 480ml heavy cream



  1. Preheat oven to 425. Butter the inside of an 8? cake pan. Dust with flour and set aside.
  2. Sift together almond flour, all purpose flour, and cocoa. Set aside
  3. Melt chocolate in a bowl over a pot of simmering water. Set aside to cool
  4. In a mixer, beat butter and powdered sugar until pale and creamy. One by one add whole eggs and yolks. Beat until thick. Transfer to a larger bowl.
  5. Clean mixer bowl very well. Beat egg whites with lemon juice until foamy. Increase speed and beat to soft peak.
  6. Fold melted chocolate into yolk mixture followed by the flour mixture. Fold in egg whites in 3 additions. Be careful not to overmix and deflate the batter. Scrape batter into prepared pan. The batter should come up 1?
  7. Bake for 20-22 minutes
  8. Unmold, invert and cool to room temperature right side up.
  9. If cake is domed, trim to level. Cut cake into 2 layers. Place bottom half on cardboard slightly smaller than the cake. Spread top of this layer with jam. Place next layer on top and set aside.


  1. Pour cream in a saucepan and bring to boil. When boiling, pull from heat and pour over chocolate. Mix until ganache is glossy. Avoid incorporating air into the ganache.
  2. Using an offset spatula, spread a thin layer of ganache over the sides and top of the cake to crumb coat.
  3. Put cake in freezer for 5 minutes to set. Keep ganache warm. Remove cake from freezer.
  4. Put cake on a wire rack. Pour warm ganache over cake and smooth over with your offset spatula.
  5. Glaze will set in 20 minutes
  • Prep Time: 45 mins
  • Cook Time: 20 mins
  • Category: Dessert
View Comments (5)
  • It’s such a beautiful cake!

    Just one question, can I use a substitute for almond flour? If yes then what it is?

  • I tried to follow this recipe and used the following conversions:

    90g almond flour = 3/4 cup
    32g flour = 1/4 cup
    113g butter = 1 cup
    96g confectioner’s suger = 1 cup

    The cake came out fine. A little dry but I think that’s because my smallest cake pan was 10″ so the batter was not high enough in the pan. I baked for 18mins.

    But the measurements for the ganache are wrong. 480 ml of cream is a whole pint. If you follow the directions you will get thick chocolate milk, not ganache. I tried to salvage by adding a whole other 10oz bag of chocolate chips to half the chocolate milk from the recipe, but it was still too soft.

  • You can technically replace the almond flour and use just cake flour, however this cake is prone to overmixing and you may encounter lots of tunneling once baked if you do not use the almond flour. But it can be done.

    Also this cake was adapted from a much larger recipe and I made a mistake in converting the ganache quantitiy. In order for this ganache to be spreadable you would need 350ml of cream for every 1lb of chocolate.

    Very sorry for the conversion error


Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll To Top