Rehrücken (Chocolate Cake, Parve)

Ingredients

3/4 cup butter
3/4 cup sugar
5 oz. semi-sweet chocolate, melted
8 egg yolks
1 2/3 cups almonds, grated
1/2 cup cake crumbs or matzo meal
8 egg yolks, stiffly beaten
red raspberry jam, as needed
2 tbl. almonds, slivered (porcupine style)

Instructions for cake

Preheat oven to 300° F. Beat butter with sugar and chocolate. Add egg yokes and beat until creamy. Add almonds and cake crumbs.Fold in egg whites. Pour mixture into buttered and floured oblong fluted tin. Bake for 50 to 60 minutes. Place jam into the central indentation on top center of cake. Top with layer of chocolate icing (see below). Decorate with almonds.

Ingredients and instructions for chocolate icing (Schokoladenglasur)

1 cup sugar
1/4 cup water
4 1/2 oz. semi-sweet chocolate, melted
1 tbl. butter

Cook sugar with water until it spins a heavy thread when cool. Melt chocolate in double boiler; add butter. Add hot syrup gradually, stirring constantly until smooth and until mixture coats spoon.