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Viennese chocolate refrigerator cake

1 hour plus chilling time 
and time for making the caraque 

Serves 8-10

225 g /8 oz bitter chocolate, broken into small pieces 
30 ml /2 tbs butter
4 large eggs, separated
15 ml /1 tbs sugar
125 ml /4 fl oz brandy
75 ml /3 fl oz black coffee 
50 ml /2 fl oz thick cream
500 g /1 lb butter cake or sponge cake loaf, cut into 6 mm / 1/4 in slices
225 ml /8 fl oz Creme Chantilly

For the chocolate caraque 
75 g /3 oz plain chocolate 

How Arrange 

1- Place the chocolate in the top of a double saucepan, with the butter and 30 ml /2 tbs water. Place the pan over a low heat and cook, stirring constantly, until the chocolate has melted. Cool slightly.

2- In a medium-sized mixing bowl, beat the egg yolks and sugar together until light and fluffy. Stir in the melted chocolate mixture.

3- whisk the egg whites until stiff. Then, using a metal spoon, fold the egg whites into the chocolate mixture. Set aside. 

4- In a small mixing bowl, combine the brandy, coffee and thick cream, then set aside 

5- Using one-third of the sponge slices, line the base of a round 22 cm /8 /1/2 in loose-bottomed cake tin, and place on a tray as the brandy coffee liquid tends to leak out.

6- Sprinkle one-third of the brandy and coffee mixture over the sponge. Spoon half the chocolate mixture over the sponge, smoothing the top with the back of the spoon. Make a second layer in this way. Finish with a layer of sponge slices sprinkled with the brandy and coffee mixture. 

7- Using a spatula or flat-bladed knife, spread the Creme Chantilly over the sponge. Place the cake in the refrigerator to chill for at least 2 hours.

8- Meanwhile make the chocolate caraque. Grate the chocolate and melt in the top of a double boiler. Spread the melted chocolate thinly on a marble slab or laminated surface and leave until nearly set. 

9- Using a long sharp knife, shave chocolate off the slab slant ways, using a slight sawing action and holding the knife blade at a right angle to the chocolate. The chocolate will form scrolls or flakes. 

10- Remove the tin from the refrigerator. Remove the cake from the tin. Sprinkle over the chocolate caraque and serve immediately

* The chocolate caraque will keep in an airtight tin but looks better when freshly made. .   


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