Viennese Melange Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the cream, roughly chop 450 g of chocolate coating. Heat the cream in a saucepan and remove from the heat. Melt the chocolate in the hot cream while stirring. Spread the mixture evenly in two clean dry mixing bowls, let it cool down a little. Cover the surface with foil and leave to cool for 3-4 hours until the mixture has cooled down completely. For the base, roughly chop 100 g chocolate coating and melt over a warm water bath. Leave to cool at lukewarm temperatures. Cream the fat, 50 g icing sugar and chocolate coating with the whisk of the hand mixer.

2. 2

   Separate the eggs. Stir in all egg yolks one after the other. Beat the egg whites until stiff, adding salt and 25 g icing sugar. Pour onto the chocolate mixture and fold in briefly. Mix flour and cocoa, sieve over it and fold in. Line the bottom of a springform pan (24 cm Ø) with baking paper. Pour in the dough and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Loosen the edge with a knife and let it cool down on a cake rack in the form. Chop 100 g chocolate coating, melt over a warm water bath. Place on a marble board, spread thinly and chill. When the couverture has just solidified, use a spatula to remove the rolls. Place in a cold place. Remove the base from the mould, peel off the baking paper and place a cake ring around the base. Sprinkle the base with coffee.

3. 3

   Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Loosen the edge with a knife and let it cool down on a cake rack in the form. Chop 100 g chocolate coating, melt over a warm water bath. Place on a marble board, spread thinly and chill. When the couverture has just solidified, use a spatula to remove the rolls. Place in a cold place. Remove the base from the mould, peel off the baking paper and place a cake ring around the base. Sprinkle the base with coffee. Use the whisk of the hand mixer to whip a portion of chocolate cream until creamy (approx. 30 seconds). Spread the cream on the cake base and smooth it down. Coarsely chop the meringue with a knife and spread on the chocolate cream. Whip the second portion of the chocolate cream until creamy, spread on the meringue and spread it wavy. Chill for approx. 2 hours. Remove from the ring just before serving. Decorate with chocolate rolls and dust with cocoa

4. 4

   Use the whisk of the hand mixer to whip a portion of chocolate cream until creamy (approx. 30 seconds). Spread the cream on the cake base and smooth it down. Coarsely chop the meringue with a knife and spread on the chocolate cream. Whip the second portion of the chocolate cream until creamy, spread on the meringue and spread it wavy. Chill for approx. 2 hours. Remove from the ring just before serving. Decorate with chocolate rolls and dust with cocoa

5. 5

   4 hours waiting time

Nutrition Facts

KCAL
420 kcal

CARBS
28 g

FATS
32 g

PROTEINS
5 g