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designed by samyazah developed by basat © 2009
Chocolate Cake
From Käthe Wenzel, Germany
As part of Virtual Chef - Birthday

For my Birthday, there were usually flowers round my plate at the breakfast table and a big chocolate cake – a variation on the archetypal Sachertorte – with candles; we would sing and blow out the candles and later have all my friends come over.


• mix 6 egg yolks and 2 spoons of warm water with 120 gr of sugar and 15 gr vanilla sugar, beat that into a whitish cream and put aside
• in another bowl, beat 6 egg whites until stiff, add 50 gr sugar and 5 gr vanilla sugar; put on top of eggyolk-cream
• in yet another bowl, mix 2 bags of chocolate blancmange (the dry stuff) (or a mixture of 30g starch, 10g cocoa and a pinch of salt), 50 gr cocoa, 6 g baking powder
• give this through a sieve on top of the cream
• mix very carefully with a spoon (one of the oldfashioned kind with a hole in it)
• carefully add 150 gr melted butter (cooled down)


Cover a round 25 centimeter baking form with greaseproof paper, pour dough into mold. Bake at 175-200 °C for 35-45 minutes. Remove from oven and let cool. Cut the cake into layers (three, or if you can manage, four) Fill with apricot jam, spread apricot jam on top and sides, allow it to sink in. Coat the whole cake with semisweet high quality chocolate