Chocolate Baumkuchen

by Anne Papina on February 8, 2002

This dessert is both beautiful and delicious. The finished product resembles the dobos torte but with paper-thin layers. Be sure to read through the entire recipe before jumping in!

Chocolate Baumkuchen
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 16
  • ⅓ cup chocolate chips
  • ½ cup butter, softened
  • ¾ cup sugar, divided
  • 1 tsp vanilla
  • 7 eggs, separated
  • ⅔ cup flour
  • 3 tbsp cornstarch
  • ⅔ cup sour cream
  • 3 tbsp sugar
  • ½ tsp lemon juice
  • ⅔ cup chocolate chips
  • 3 tbsp butter
  • ⅓ cup sour cream
  • ¼ tsp vanilla
  • 2-2½ cups sifted, powdered sugar
  • Fresh strawberries, halved
  1. Preheat broiler.
  2. In a double-boiler, melt chocolate chips over hot water; cool. In a large bowl, beat butter, ½ cup sugar and vanilla until fluffy. Add egg yolks one at a time, beating well after each addition.
  3. In a separate bowl, combine flour and cornstarch and then stir into the butter mixture.
  4. Divide batter in half, and stir melted chocolate into half the batter. Set both portions aside.
  5. In a large bowl, beat egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.
  6. Fold half the beaten egg whites into each half of the batter.
  7. Spread scant ½ cup chocolate batter on the bottom of a greased 9-inch springform pan.
  8. Place pan under broiler so that batter is 5 inches from the heat. Broil 1 to 2 minutes or until baked.
  9. Remove from oven and spread scant ½ cup plain batter over the chocolate layer. Broil 1 to 2 minutes or until baked.
  10. Repeat this process alternating chocolate and plain layers until you have 10 layers in all.
  11. Spread top layer with the sour cream layer, and broil about 1 minute.
  12. Cool for about 15 minutes, then remove sides of pan. Cool completely.
  13. Frost sides of the cake with ⅔ of the frosting. Arrange strawberries on top and pipe remaining frosting around the strawberries.
  14. Chill. Makes 16 servings.
  15. Combine sour cream, sugar and lemon juice.
  16. In a double boiler, melt ⅔ cup chocolate chips and butter. Stir until smooth. Transfer to a small bowl and cool for about 10 minutes. Stir in sour cream and vanilla. Gradually add powdered sugar, beating until frosting is smooth and spreadable.

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