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Jchasko
Vienna Chocolate Cake
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Ingredients
Directions
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Grease the bowl and place baking paper on the bottom. Melt the butter in the microwave for 30 seconds at 800 Watt. Beat the butter with the sugar until frothy.
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Add the eggs and milk and beat well.
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Sprinkle baking flour, baking powder and cocoa powder through and whisk briefly until smooth.
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Spoon this into the mold and bake for 8 minutes in the microwave at 800 Watt. Leave for 5 minutes outside the microwave to cook. Turn around, remove the baking paper and leave to cool on a cake rack.
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Cut the cake base horizontally into 3 layers. Brush the bottom layer thickly with hazelnut paste.
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Lay the next layer on top and cover the top with half of the apricot jam. Cover with the next layer. Turn away cold.
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Heat the rest of the jam without cooking. Spread this over the cake.
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Melt half of the chocolate in the microwave for 2 minutes at 450 Watt. Spoon the rest of the chocolate through. Pour the chocolate over the cake and allow to dry.
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Decorate with chocolates, stuck with a little hazelnut paste, or put shaved chocolate curls on it.
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Nutrition
685Calories
Sodium0% DV0g
Fat58% DV38g
Protein16% DV8g
Carbs25% DV74g
Fiber0% DV0g
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