Old Viennese Chocolate Cake

Butter the bottom of a cake springform pan.

Preheat the oven to 180 °C.

Beat the yolks with the vanilla sugar, salt and half of the sugar until creamy. Whip the egg whites until stiff peaks form, gradually add the remaining sugar and mix well. The snow should be firm to the touch. Fold the snow into the egg yolk mixture. Mix the sponge crumbs with the grated chocolate and the hazelnuts and stir in. Pour the batter into the springform pan, smooth it out and bake on the second rack from the bottom for 30-40 minutes. Turn the cake base out onto a cooling rack and cool for one night. Cut the cake layer twice and drizzle each layer with sherry. Spread two cake layers with the mixed jam and place one on top of the other, then place the third cake layer on top.

Melt the grated chocolate in a water bath and cool again. Mix the chocolate with the egg and the powdered sugar. Let the coconut oil melt and fold it drop by drop into the chocolate mixture. It should be creamy. Spread the glaze over the top and sides of the cake, using a wide kitchen knife to make a wavy pattern on the surface. The glaze must be completely dry before cutting the cake.

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