Rehrücken is German for “rack of venison” and it is thought that this is what the top of this cake resembles! Moist and chocolatey is how the Austrians love their Rehrücken and the chocolate heaven is completed with its delicious chocolate coating with almond pieces – this resembling a larded rack of venison!
- 60 g chocolate (dark)
- 4 eggs
- 70 g butter (room temperature)
- 85 g icing sugar
- 85 g ground almonds
- 35 g sponge fingers or biscuit crumb (grated)
- 200 g chocolate cake covering (dark, for decorating)
- 50 g almond slivers (for decorating)
- butter (for greasing cake tin)
Directions for Rehrücken
- Melt chocolate in a bowl over hot water and leave to cool.
- Separate eggs and whisk egg white until the mixture is stiff. Beat butter and sugar until frothy and gradually mix in the cooled chocolate. Next, mix in each egg yolk individually so that everything is mixed together well. Stir in ground almonds and sponge fingers and finally carefully fold in the egg whites.
- Pre-heat the oven to 180 °C/ 350 °F. Grease an oblong cake tin and pour the mixture into the tin. Place in the oven and bake for approx. 50-60 minutes.
- Meanwhile, melt the cake coating in a bowl over hot water.
- Allow the cooked cake to cool in the tin for a few moments and then tip onto a cooling rack.
- Cover the cooled cake with the chocolate coating and stick the small almond slivers into the top.
If you would like the cake even more moist and fruity, brush with apricot jam (or any flavour of choice) before covering with chocolate.
Similar but nevertheless special is our famous Sachertorte, with fluffy chocolate sponge cake, deliciously fruity filled and just as chocolaty coated.