Austrian Chocolate Cake


2 c milk
1.5 c sugar
1/2 lb butter
1/2 lb unsweetened chocolate
4 eggs, separated
2 1/3 c sifted cake flour
2 tsp baking powder

Praline powder:

1 c sugar
1/2 c almonds, toasted and finely chopped
1/2 c filberts, toasted and finely chopped

Praline butter cream:

1 stick butter, softened
1 c praline powder (recipe above)
1/4 c confectioner’s sugar


toasted almond halves


  1. Combine milk, sugar, butter and chocolate, and bring to a boil over medium heat.
  2. Let cool slightly and beat in egg yolks and  the flour sifted with the baking powder.
  3. Beat 5 min by hand or 2 min with electric beater at med speed.
  4. Beat egg whites until stiff but not dry, and fold into the chocolate mixture.
  5. Pour into well buttered 10 in ring mold.
  6. Bake in 325 F oven for 50 min.
  7. DO NOT bake until dry and too firm – cake should be moist in the center when it is removed from the oven.
  8. Let the cake cool in the mold for 15 min before turning out.

Praline powder:

  1. Melt sugar in heavy 10 in pan.
  2. When melted and lightly colored, add finely chopped nuts.
  3. Pour into buttered flat pan to cool.
  4. When cool and set, crush to a powder with a rolling pin or in the food processor.

Praline butter cream:

  1. Cream butter in electric mixer.
  2. Gradually add praline powder and sugar, beating until smooth and creamy.

Putting it together:

  1. Cut cake in half horizontally.
  2. Spread with butter cream.
  3. Put halves back together.
  4. Decorate the top of the cake with the toasted almond halves.

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