The Original Chocolate Cake from Vienna
Cake:
4oz. semi-sweet chocolate
5 eggs
3 tablespoons powdered sugar
11 tablespoons butter or margarine
3/4 cup sugar
1 tablespoon cocoa
1 cup flour
1 teaspoon baking powder
10 oz. apricot jam
Glaze:
1½ cups powdered sugar
½ cup cocoa
¼ cup milk
3 tablespoons butter or margarine
Cake:
Break up chocolate in a large bowl. Place this bowl in a second bowl of hot water until the chocolate melts and then set aside. Separate the eggs. Beat the egg whites with powdered sugar until stiff and set aside. Once the chocolate is cool add the butter or margarine, sugar and cocoa and beat until creamy. Add one egg yolk at a time, beating after each one. Slide stiff egg whites over chocolate mixture. Mix flour with baking powder. Sprinkle over egg whites and fold in gently until well mixed. Grease and flour bottom only of a springform pan (10" x 3") and spread batter evenly in the pan. Bake in a preheated over at 350º for 30-35 minutes. Take the cake out of the pan and place on a platter. Cool for one hour. Cut in half. Heat the apricot jam in a small saucepan. Spread the jam on one layer and top with the other layer, spreading the remainder of the jam all over the cake.
Glaze:
Stir powdered sugar, cocoa, milk and melted butter or margarine into a glaze and spread over the top and sides of the cake. Cool for one hour and serve.
Makes one 10" cake