From: ebergman@phaedrus.Eng.Sun.COM (Eric Bergman) Date: 21 Sep 1993 01:51:55 GMT I tasted this in Germany, when I was visiting a native Austrian friend. The recipe is from his Grandmother who lived outside of Linz. It was not dry, but it was dense and rich and good...I don't have a conversion table handy, so here it is in original form. Beat 90 grams butter with 80 grams powdered sugar until creamy. Add 4 egg yolks (save the whites) and mix well. Melt 90 grams semisweet chocolate and add it to the mix. Beat 4 egg whites and add 80 grams of granulated sugar. Slowly add this mixture to the chocolate mixture. Last, fold 90 grams of flour & 1/2 tsp of baking powder into the mixture. Bake 60-70 minutes (perhaps less) at 170 degrees (Centigrade) Cut the baked cake once, put down a layer of apricot marmelade, and put it back together. Cover cake with melted semi-sweet chocolate. Options: When cake is cut, sprinkle rum on cake. Before covering with chocolate, roll marzipan dough flat, and cover cake with thin layer.
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