Viennese Chocolate Cream Cake Recipe

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Viennese Chocolate Cream Cake
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Ingredients
11
Count
Nutrition
494
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Chocolate Cream Filling:.
  2. Slowly pour 1/2 cup of cream through a fine strainer into chocolate, whisking till all the cream is absorbed: continue slowly adding the rest of the cream till all absorbed.
  3. Refrigerate uncovered until filling is consistency of sour cream about 4 hours. If to thick it does not whip up nicely.
  4. Preheat oven to 375 degrees.
  5. Prepare a 15 1/2 x 10 1/2 x 1 inch jelly roll pan lining with parchment paper and butter paper.
  6. Meanwhile make Cake:.
  7. Place eggs and sugar in top of a double boiler over simmering water and cook whisking until very warm to the touch 110 degrees.
  8. Transfer egg mixture to a mixing bowl and beat at high speed until triple the volume and cooled to the touch about 5-7 minutes. Add in vanilla.
  9. Add the sifted cake flour folding in gentle. Fold in the melted butter.
  10. Spread batter into prepared pan and bake for 12 minutes till center springs back when lightly touched.
  11. Cool 5 minutes, invert onto a clean damp towel. Remove pan and paper, cool to room temperature.
  12. Line a 8 inch round cake pan with wax paper.
  13. Cut a 8 inch circle from the a corner of the cooled cake and place in to pan.
  14. Cut 2 strips about 13x 1 1/2 long and place along sides of pan, They should fit in even with the top of the pan. So trim if needed.
  15. Filling:.
  16. In a chilled bowl beat chocolate cream filling add the liqueur at medium speed until soft and fluffy peaks form, When mixture gets pale that is when its done. So be sure not to over beat! This is quick.
  17. Spread filling into the pan spread evenly. Cut the remaining cake to fit over the filling will have to piece and trim the cake together to fit. Cover cake air tight and freeze until very firm about 2 hours. You can make a couple day ahead to this point.
  18. Invert frozen cake onto serving cake dish.
  19. Refrigerate.
  20. Beat whipping cream until soft peaks form add sugar and beat till stiff peaks form.
  21. Spread evenly over top and sides of cake then chill.
  22. Make large chocolate curls with a vegetable peeler. Arrange them over the top and sides of the cake.
  23. Return to refrigerator to thaw for about one-two hours.
  24. Serve after all the oohs and aahs then hear them again as they enjoy it!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 494.38 Kcal (2070 kJ)
Calories from fat 285.3 Kcal
% Daily Value*
Total Fat 31.7g 49%
Cholesterol 92.12mg 31%
Sodium 102.49mg 4%
Potassium 387.14mg 8%
Total Carbs 54.33g 18%
Sugars 40.22g 161%
Dietary Fiber 3.2g 13%
Protein 5.62g 11%
Vitamin C 0.4mg 1%
Iron 2.3mg 13%
Calcium 54.2mg 5%
Amount Per 100 g
Calories 381.87 Kcal (1599 kJ)
Calories from fat 220.38 Kcal
% Daily Value*
Total Fat 24.49g 49%
Cholesterol 71.15mg 31%
Sodium 79.16mg 4%
Potassium 299.04mg 8%
Total Carbs 41.96g 18%
Sugars 31.07g 161%
Dietary Fiber 2.47g 13%
Protein 4.34g 11%
Vitamin C 0.3mg 1%
Iron 1.8mg 13%
Calcium 41.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.9
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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