A sumptuously rich chocolate cake from Austria, Rococo Torte (roh-koh-koh tohr-teh) may be ‘served with whipped cream as a dessert cake, or on its ozon with strong black coffee. The cake may be kept for up TO 2 days in a cool place.
1 teaspoon butter
6 egg yolks
3 oz. sugar
3 tablespoons fresh white breadcrumbs
3 tablespoons flour
4 oz. dark cooking chocolate, melted
6 egg whites, stiffly beaten
8 walnut halves
4 oz. butter
12 oz. icing sugar
2 tablespoons strong black coffee
1 oz. dark cooking chocolate, melted with |
1 teaspoon vegetable oil
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
With the teaspoon of butter, lightly grease an 8-inch cake tin. Set aside.
In a large mixing bowl, beat the egg yolks with a wire whisk or rotary beater until they are pale. Gradually beat in the sugar until the mixture is smooth. With a metal spoon, fold in the breadcrumbs, flour and melted chocolate. Using the metal spoon, carefully fold in the beaten egg whites.
Pour the batter into the prepared cake tin and smooth it down with the back of the spoon. Place the tin in the centre of the oven and bake for 50 to 55 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove the tin from the oven and allow the cake to cool for 5 minutes. Turn the cake out on to a wire rack. Set aside to cool completely.
To make the icing, in a medium-sized mixing bowl, cream the butter with a wooden spoon until it is soft and fluffy. Stir in the icing sugar and beat well until the mixture is smooth and creamy. Add the coffee and melted chocolate mixture and continue beating until the icing is smooth.
Cut the cake in half, horizontally. Spoon about one-third of the icing over one half of the cake and place the other half on top. Using a flat-bladed knife, spread the remaining icing decoratively over the top and sides of the cake. Decorate with the walnut halves, place the cake on a serving plate and serve at once.