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.