Learn to make the famous Viennese culinary specialty that will satisfy even the most intense chocolate cravings.
Prep Time:45 mins
Cook Time:20 mins
Total Time:1 hour 5 mins
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
Preheat oven to 425. Butter the inside of an 8? cake pan. Dust with flour and set aside.
Sift together almond flour, all purpose flour, and cocoa. Set aside
Melt chocolate in a bowl over a pot of simmering water. Set aside to cool
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.
Clean mixer bowl very well. Beat egg whites with lemon juice until foamy. Increase speed and beat to soft peak.
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?
Bake for 20-22 minutes
Unmold, invert and cool to room temperature right side up.
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.
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.
Using an offset spatula, spread a thin layer of ganache over the sides and top of the cake to crumb coat.
Put cake in freezer for 5 minutes to set. Keep ganache warm. Remove cake from freezer.
Put cake on a wire rack. Pour warm ganache over cake and smooth over with your offset spatula.