Steps to Make Austrian Chocolate Torte

Kaiserschmarrn (Austrian Jumbled Pancake)

Cut the vanilla pod lengthwise and scrape out the pulp.

Recipe Summary Kaiserschmarrn (Austrian Jumbled Pancake)

Kaiserschmarren is the stuff of Austrian childhoods (and adulthoods). This recipe is great for Austrian kid dinners and American breakfasts alike.

Ingredients | Austrian Chocolate Torte

¼ cup raisins

3 tablespoons dark rum

1 cup all-purpose flour

1 cup whole milk

4 eggs, separated

2 pinches salt

3 tablespoons white sugar

3 tablespoons unsalted butter

2 tablespoons confectioners' sugar, or to taste

2 cups applesauce

Directions

Combine raisins and rum in a small bowl and set aside to soak.

Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.

Whisk egg yolks and salt into the moistened flour.

Preheat the oven to 350 degrees F (175 degrees C).

Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold egg whites into the batter in 2 batches.

Heat an oven-safe, heavy skillet over medium heat. Melt butter and pour in the batter. Sprinkle rum-soaked raisins on top. Let batter gently brown, 4 to 5 minutes. Reduce heat if batter browns too fast. Cut into quarters with a large spatula. Flip the quarters and let the other side brown gently, 4 to 5 minutes.

Transfer the skillet into the oven and bake until pancake is set and puffed up, about 8 minutes. Use 2 large forks to tear the pancake into bite-sized pieces. Sprinkle with confectioners' sugar and serve with applesauce.

Substitute water for the rum if desired.

You can also use compote instead of applesauce.

Info | Austrian Chocolate Torte

prep: 20 mins cook: 20 mins additional: 10 mins total: 50 mins Servings: 4 Yield: 4 servings

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