This Austrian Chocolate Cake recipe is a very old recipe courtesy of my Grandmother. I hope you enjoy it!
- 6 eggs
- 1 cup (6 oz) castor sugar
- 1 cup (4 oz) self raising flour
- 1 teaspoon vanilla
- grated rind of 1 lemon
- 2 oz butter, melted and cooled
- 4 oz cooking chocolate
- 2 tablespoons water or coffee
Filling and Frosting
- 1 cup cream, whipped
- 2 tablespoons icing sugar
- 1 tablespoon rum
- vanilla essence to flavor
- 8 oz cooking chocolate
- 2 tablespoons water or black coffee
- 2 tablespoons rum
- 1 oz butter, melted
- walnuts or pecans to decorate
Butter a 9 inch springform cake tin and line base with greased greaseproof paper. Dust lightly with flour. Set oven temperature at moderate (350F)
Beat eggs with sugar until very light and fluffy. Sift in flour and fold carefully into egg mixture with vanilla, lemon rind, melted butter and chocolate which has been melted over low heat with the water or coffee. Turn mixture into prepared tin and bake for 1 hour in a moderate oven. Remove from oven, and cool with spring released.
Filling and Frosting:
Carefully cut in half and sandwich together with the whipped cream sweetened with icing sugar and flavored with rum or vanilla. Chop chocolate into small pieces and put into a pan with water or coffee, rum and butter.
Stir over low heat until it melts. Cool slightly, then spread over cake. Decorate with nuts, chill and serve.
This Swedish Coffee Ring is ideal to serve at a morning coffee catch up with girlfriends.
- half the quantity of basic bun dough (basic bun dough posted below)
- 1 tablespoon soft butter
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/3 cup raisins
- White Icing
- 1 cup icing sugar, sifted
- 1 tablespoon hot milk
Roll out dough to a rectangle 37cm x 23cm approx. (15in x 9in). Spread with butter and sprinkle with brown sugar, cinnamon and raisins.
Roll up tightly.
Place on a creased baking sheet, form into a ring and press ends together to seal.
Make cuts two-thirds of the way through the coffee ring at 2.5cm (1 in) intervals.
Turn each slice on its side, cover with a cloth and allow to rise and double in bulk – approx 30 minutes.
Bake in a moderately hot over (375F – 190C). for 25 to 30 minutes. Cool on a wire cake rack. Frost with white icing.
Sift the icing sugar into a bowl and gradually stir in the hot milk until it resembles a thick cream which may be drizzled over the coffee ring.
Basic Bun Dough
- 4 cups plan flour
- 1 teaspoon mixed spice
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 60g (2oz) butter
- 30g (1oz) compressed yeast
- 1/2 cup castor sugar
- 1/2 cup lukewarm water ) mixed together
- 1/2 cup lukewarm milk )
- 1 egg, lightly beaten
Sift the flour with the spices and salt into a bow. Rub in the softened butter. Cream the yeast with the sugar. Add a little warm water to the creamed yeast to dissolve completely.
Add the milk and remaining water to the yeast and add with the beaten egg to the well in the flour mixing to form a soft batter. Place on a lightly floured board and knead until smooth and elastic. Shape into a ball, place into a clean, creased bowl, cover and allow to rise in a warm place until it has doubled in size – about 1.1/4 to 1.1/2 hours