Ingredients for Viennese Chocolate Cream Cake
- Semisweet Chocolate
- 1 cup (240ml) heavy whipping cream
- Coffee Liqueur
- 6 large eggs
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (120g) cake flour
- Unsalted Butter
- Powdered Sugar
- Semisweet Chocolate Bars
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How to Make Viennese Chocolate Cream Cake
- **Chocolate Cream Filling:**
- Slowly pour 1/2 cup (120ml) heavy cream through a fine-mesh sieve into a bowl with the melted chocolate, whisking constantly until the cream is fully absorbed. Continue slowly adding the remaining cream until completely absorbed.
- Refrigerate uncovered for at least 4 hours, or until the filling reaches the consistency of sour cream. (Note: If too thick, it won't whip properly.)
- **Cake:**
- Preheat oven to 375°F (190°C).
- Grease and line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with parchment paper.
- In the top of a double boiler over simmering water, whisk together eggs and sugar until the mixture reaches 110°F (43°C).
- Transfer the egg mixture to a mixing bowl and beat at high speed until tripled in volume and cooled to room temperature (about 5-7 minutes).
- Add vanilla extract.
- Gently fold in the sifted cake flour.
- Fold in the melted butter.
- Spread the batter evenly into the prepared pan and bake for 12 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes, then invert the cake onto a clean, damp kitchen towel.
- Remove the pan and parchment paper, and let the cake cool completely to room temperature.
- Line an 8-inch round cake pan with wax paper.
- Cut an 8-inch circle from a corner of the cooled cake and place it in the prepared pan.
- Cut two 13 x 1 1/2-inch strips from the remaining cake and place them along the sides of the pan, ensuring they reach the top edge. Trim as needed for a snug fit.
- **Assembly:**
- In a chilled bowl, beat the chocolate cream filling with liqueur at medium speed until soft and fluffy peaks form (do not overbeat!).
- Spread the filling evenly over the cake layer in the pan.
- Cut the remaining cake to fit over the filling, piecing and trimming as necessary.
- Cover the cake airtight and freeze until firm (about 2 hours). (Can be made ahead up to this point.)
- Invert the frozen cake onto a serving plate.
- Refrigerate.
- Beat whipping cream until soft peaks form. Add sugar and beat until stiff peaks form.
- Spread the whipped cream evenly over the top and sides of the cake and chill.
- Make chocolate curls using a vegetable peeler.
- Arrange the chocolate curls over the top and sides of the cake.
- Return to the refrigerator to thaw for 1-2 hours before serving.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
65g
Fat
147g
Carbs
11g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Eggs Dairy German Oven European Dinner Party Romantic Frozen Desserts Puddings And Mousses Swiss Chocolate Eggs Freezer Dietary Low Sodium Comfort Food Low In Something Taste Mood Sweet Equipment Small Appliance Mixer Presentation Served Cold 4 Hours Or Less
