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SCHOKOLADE KUCHEN

Chocolate Cake

December 6, 2007

Swiss style chocolate cake, coated with chocolate cream. For the chocolate coating, place the cake on a rack and pour chocolate cream over it. Then lightly tap the rack to get rid of excess cream and make a thin coating. For Christmas, sprinkle with confectioners’ sugar and top with Christmas decorations.

●Preparation Tip

●Sponge
Photo #1 Photo #2 Photo #3 Photo #4 Photo #5	In a bowl or a saucepan, melt butter over low heat or by double boiling. Combine eggs and sugar in a bowl. Place the bowl over low heat or in a double boiler and beat the mixture until creamy and heavy. When the mixture becomes lukewarm, remove from the heat/double boiler and continue beating. (Photo #1) Sift in the dry ingredients to the egg mixture. Mix lightly. Stir in the melted butter. Mix well to combine. (Photo #2) Pour the batter into a round pan. Bake in a preheated oven at 180 °C (365 °F) for about 30 minutes. (Photo #3) While baking, mix sugar syrup and orange liqueur. When baked, slice the cake into two equal layers. Brush with the syrup generously on the cut surfaces. (Photo #4) Spread marmalade on top of the bottom layer and place the top layer back on. Spread marmalade again on the surface. (Photo #5)
●Chocolate Cream
Photo #1	Finely chop chocolate. Pour cream into a saucepan. Place the saucepan over heat and bring the cream to a boil. Fold in chopped chocolate and stir to combine. Remove from the heat and allow the cream to cool until lukewarm. (Photo #1)
●Finish
Photo #1	Place the cake on a rack. Pour the chocolate cream over the cake and coat evenly. (Photo #1) Sprinkle with confectioners’ sugar, then top with Christmas decorations.