OTTILIENKUCHEN (GERMAN CHOCOLATE SPRINKLE CAKE)

Ottilienkuchen (German Chocolate Sprinkle Cake) image

This is my grandmother's recipe for a traditional German 'Ottilienkuchen' - a cake made with almond flour and chocolate sprinkles. She used to bake it in a loaf pan and it was a favorite in our house.

Provided by barbara

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 12

Ingredients

1 cup unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
¾ cup white sugar
2 teaspoons vanilla sugar
4 large eggs, at room temperature
1 tablespoon rum
1 pinch salt
1 ¾ cups all-purpose flour
¼ cup cornstarch
1 teaspoon baking powder
¾ cup blanched almond flour
⅓ cup chocolate sprinkles, or as desired

Steps:

Preheat the oven to 355 degrees F (180 degrees C). Grease a loaf pan.
Combine butter, sugar, and vanilla sugar in a bowl and beat with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in rum.
Combine flour, cornstarch, baking powder, and salt in a separate bowl and sift. Add flour mixture to the batter, 1 tablespoon at a time. Mix in almonds and chocolate sprinkles. Pour batter into the prepared baking pan.
Bake in the preheated oven until a toothpick comes out clean, about 1 hour. Turn off oven and leave cake in the warm oven for 10 more minutes.
Remove from oven and carefully unmold onto a wire rack. Cool completely.
Bake till a tester comes out clean, about 60 minutes. Turn off the oven and leave cake in the oven for a further 10 minutes. Gently unmold onto a wire rack and let cool.

Nutrition Facts : Calories 378.3 calories, Carbohydrate 35.4 g, Cholesterol 107.8 mg, Fat 24 g, Fiber 1.3 g, Protein 5.9 g, SaturatedFat 11.8 g, Sodium 80.6 mg, Sugar 13 g