cakepia recipe japanese      
Austrian Style Chocolate Cake  
World Traditional Recipe オーストリア

Austrian style chocolate sponge cake. If a kouglof mold is not available, you can substitute with a round or square mold or aluminum cups.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4

Photo #5
Finely chop chocolate. Melt the chocolate over low heat or by double boiling.

In a bowl, beat egg whites and sugar until stiff. (Photo #1)

To the melted chocolate, stir in butter and egg yolks, in that order, and blend well. (Photo #2)

Stir in 1/3 of the meringue (#2) and combine.

Sift in the sifted dry ingredients and mix lightly. (Photo #3)

Stir in the rest of the meringue and blend until well combined. (Photo #4)

Fill a kouglof pan with the batter 4/5 full. Bake in a preheated oven at 180 °C (365 °F) for 50 - 60 minutes. If the surface browns but the center is still not done, cover with foil and continue baking. (Photo #5)

After cooling, sprinkle with confectioners’ sugar generously.

Servings per Recipe Calories per Serving Ready In
one 15cm kouglof pan  358kcal 120 minutes
chocolate 80g 
butter 80g 
egg yolks 60g 
almond powder 40g 
cocoa powder 10g 
cake flour 60g 
egg whites 90g 
sugar 90g 
confectioners’ sugar  
- Allow butter to soften at room temperature.
- Sift together almond powder, cocoa powder and flour.
- Butter and flour the pan.

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