A melt-in-the-mouth dessert, Viennese Chocolate Dessert is surprisingly easy make and will impress all your friends.
8 oz. good quality plain dessert chocolate, broken into small pieces
2 tablespoons water
4 egg yolks, lightly beaten
1 tablespoon sugar
4 egg whites, stiffly whipped
4 fl. oz. brandy
4 fl. oz. milk
7-inch Sponge Cake, thinly sliced
8 fl. oz. Creme Chantilly
2 oz. Chocolate Caraque
Place the chocolate with the water in a medium-sized heatproof bowl set over a pan of hot water. Place the pan over low heat and cook, stirring constantly, until the chocolate has melted. Remove the pan from the heat and the bowl from the pan. Set aside to cool.
In a medium-sized mixing bowl, beat the egg yolks and sugar together until the mixture is light and fluffy. Stir in the melted chocolate. Using a metal spoon, fold the egg whites into the chocolate mixture. Set aside.
In a small mixing bowl, combine the brandy and milk. Set aside.
Using one-third of the sponge slices, line a round 9-inch loose-bottomed cake tin.
Sprinkle one-third of the brandy and milk mixture over the sponge. Spoon half the chocolate mixture over the sponge, smoothing the top with the back of the spoon. Continue making layers in this way until all the ingredients are used up, ending with a layer of sponge slices sprinkled with the brandy and milk mixture.
Using a spatula or flat-bladed knife, spread the creme chantilly over the sponge.
Place the cake in the refrigerator to chill for 2 hours. Remove the tin from the refrigerator. Remove the cake from the tin. Sprinkle over the chocolate caraque and serve immediately.