Nina Golding’s Viennese Chocolate Peach Cake

Nina Golding’s Viennese Chocolate Peach Cake

Ingredients:

4 ½ oz (130gms) butter

4 ½ oz (130gms or ¾ cup) sugar

4 eggs (separated)

4 ½ oz walnuts, ground fine (130gms - ground almonds also work)

2 oz breadcrumbs (60gms dried breadcrumbs – about 1 cup)

2 oz dark chocolate, melted (60gms)

4-6 fresh peeled peaches, cut into quarters (tinned would probably also work, if drained well)

Extra sugar for sprinkling.

 

Method:

Set oven to 180 degrees C (350 degrees F)

Cream butter and sugar well until pale and fluffy.

Beat in the egg yolks one at a time, (beating in between each addition) stir in melted chocolate, nuts and breadcrumbs.

Whip egg whites until stiff and then fold in to the mixture.

Spread into either a cake tin or sponge-roll tin, which has been greased and floured.  (A springform tin would be good for easy removal, but not essential)

Bake in a moderate oven until the top feels firm to the touch (about 30 minutes if baking in a cake tin, or 15 minutes in a sponge-roll tin.)

Top with the sliced peaches in an attractive pattern (Nina suggests the cut side should face up.) Sprinkle with a couple of tablespoons of sugar and return to the oven.

Bake for a further 10-15 minutes or until a cake tester comes out clean.

If you are baking it in a sponge roll tin, the baking time will be less as the cake will be shallower.

Allow to cool for about 10-15 minutes before turning out carefully.

 

Serve with whipped cream and coffee for the full Viennese experience!