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  Unsalted butter 165 Gram, softened
  Sugar 165 Gram
  Eggs 7 , separated, whites stiffly beaten
  Plain chocolate 165 Gram, melted
  Plain flour 100 Gram, sieved
  Ground almonds 40 Gram
  Apricot jam 100 Gram
  Double cream 100 Milliliter
  Brandy 10 Milliliter
  Plain chocolate 100 Gram, broken into pieces
  Chocolate leaves 2 (To Decorate)
  Icing sugar 2 Tablespoon (For Dusting)

This is one of Vienna's most famous cakes, renowned for its lightness, which is achieved by the high proportion of egg whites.
Butter and line an 18 cm/7 inch round cake tin with greaseproof paper.
Brush the paper with melted butter and dust with flour.
Beat the butter in a mixing bowl, until pale and soft.
Add the sugar and beat until light and fluffy.
Add the egg yolks, 1 at a time, beating well after each addition.
Stir in the melted chocolate.
Sift the flour and almonds into the bowl and fold into the butter mixture.
Gently fold in a third of the beaten egg whites, then fold in the rest.
Pour the mixture into the tin and bake in a preheated oven for 45-55 minutes or until a skewer inserted into the centre comes out clean.
Remove from the oven and leave the cake in the tin for 10 minutes before turning it out to cool completely.
Warm the apricot jam and spread it over the top and sides of the cake.
Leave it to set.
To make the icing, place the cream in a saucepan with the brandy and bring just to the boil.
Add the chocolate pieces and stir until the chocolate melts and is thick and smooth.
Pour the chocolate mixture evenly over the cake and leave to set, about 15 minutes.
Decorate with chocolate leaves, dusted with icing sugar.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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