Ingredients 12 people

For the dough

1 cup (7oz/200g) sugar

1 cup (5oz/150g) flour

3/4 cup (5.3oz/150g) butter at room temperature

6 eggs (separated)

3 tbsp cocoa powder

1 tbsp baking powder

 

For the chocolate mousse layer

1 cup (5.5oz/170g) Genauva dark chocolate

1/2 cup (4fl oz/120ml) cream

3 egg whites

3 tbsp sugar

sour cherries (jar)

Vienna chocolate cake

vienna chocolate cake

Preparation

  • Beat the butter until it gets pale
  • Add the sugar bit by bit and continue mixing 1-2 minutes
  • Mix the egg yolks into the butter one by one
  • In a separate bowl, whisk the egg whites until they are stiff
  • Gently fold in the mixture
  • Mix 3 tablespoons cocoa powder, baking powder and the flour
  • Sift it over the mixture and fold gently
  • Grease a tin (10.2in/26cm and 2.4in/6cm high) with butter and a bit of flour
  • Pour the mixture into the prepared tin and level the surface
  • Bake for 1 hour at 347°F (175°C) in a pre-heated oven
  • The cake is ready when a skewer comes out clean when inserted into the centre of the cake
  • Carefully remove the cake from the tin

 

Finishing (next day)

  • Prepare the chocolate mousse:
    • Melt 1/2 cup (3.5oz/90g) Genauva pure chocolate in the microwave (middle heat) or double sauce pan (“au bain marie”)
    • Beat 3 egg whites and 3 tablespoons of sugar stiff
    • Add gently to the chocolate
  • Cut the cake in half horizontally to create two thinner cakes. Spread chocolate mousse on the lower layer
  • Put the leaked sour cherries on top of the chocolate mousse
  • Place the second cake on top
  • Spread the rest of the chocolate mousse over the top and sides of the cake

For the icing:

  • Melt the rest of the chocolate and add the cream while whisking
  • You now have a liquid, shiny chocolate mass
  • Pour the icing on to the center of the cake. Spread it gently over the top and down the sides
  • Put into the fridge for several hours

Can be served with Banyuls Original, sweet red wine.

Rich dessert wine from Southern France BANYULS DOMAINE DE VALCROS. Goes perfectly with bitter chocolate cake.

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