Streuselkuchen

One of my absolute childhood favorites: the home-baked Streuselkuchen. It consists essentially of three layers: A bread-like "carrier" layer, whose sole purpose is to carry as much of the Streusel "substrate" as possible. The Streusel is held to the carrier layer by a layer of abricot jam.

Base:
450g flour
2dl milk
yeast
1 soup spoon sugar
salt
100g butter (soft)
Abricot jam

Streusel:
200g ground hazelnuts
150g butter
250g flour
2 soup spoon sugar

combine milk (warm), yeast and sugar, add flour, salt, butter, combine into dough, let rise 1-2 hours, flatten onto baking sheet. Cover with abricot jam.

Combine the Streusel ingredients and produce the Streusel by pressing together little chunks.

Chocolate cake

Again a recipe from my sister (well, actually one of her cookbooks).

125g butter
6 egg yolks
150g sugar
125g dark chocolate
6 egg whites
250g ground almonds
50g flour
1 teaspoon baking soda

beat egg whites until a foamy mass forms. Mix everything in the indicated order and put in form. Bake 45-55 min at 180ºC (400F).

Chocolate icing

120g dark chocolate
3 teaspoons water
30g butter
2-3 teaspoons sugar

combine chocolate and water and let melt in a waterbath. Add butter and let melt. Add sugar and immediately cover the cake using the back of a spoon.