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Recipe Summary

Yield: Makes 3 loaves

Ingredients

Ingredient Checklist

1/2 cup sliced blanched almonds, toasted

3 1/2 sticks (3/4 pound plus 4 tablespoons) unsalted butter

14 ounces almond paste

1/4 cup plus 1 tablespoon confectioners’ sugar

1 1/2 teaspoons salt

1 1/2 teaspoons vanilla extract

Zest of 2 lemons

10 large eggs, separated

3 tablespoons orange-flavored liqueur, such as Cointreau

1/3 cup cornstarch

3 cups plus 3 tablespoons all-purpose flour

1 1/3 cups granulated sugar

11 1/2 ounces bittersweet chocolate, coarsely chopped (2 cups)

1/3 cup finely chopped crystallized ginger

Vegetable-oil cooking spray

Gallery

Recipe Summary

Yield: Makes 3 loaves

Recipe Summary

Yield: Makes 3 loaves

Recipe Summary

Yield: Makes 3 loaves

Yield: Makes 3 loaves

Makes 3 loaves

Ingredients

Ingredients

  • 1/2 cup sliced blanched almonds, toasted
  • 3 1/2 sticks (3/4 pound plus 4 tablespoons) unsalted butter
  • 14 ounces almond paste
  • 1/4 cup plus 1 tablespoon confectioners’ sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons vanilla extract
  • Zest of 2 lemons
  • 10 large eggs, separated
  • 3 tablespoons orange-flavored liqueur, such as Cointreau
  • 1/3 cup cornstarch
  • 3 cups plus 3 tablespoons all-purpose flour
  • 1 1/3 cups granulated sugar
  • 11 1/2 ounces bittersweet chocolate, coarsely chopped (2 cups)
  • 1/3 cup finely chopped crystallized ginger
  • Vegetable-oil cooking spray

Directions

Heat oven to 350 degrees. Spray 3 rehrucken pans (11 3/4-by-4 1/2-inch loaf pans can be used instead) lightly with vegetable-oil spray. Scatter almonds in pans. In an electric mixer, beat butter, almond paste, confectioners’ sugar, salt, vanilla, and lemon zest on medium-low speed, about 1 minute. Add egg yolks, one at a time, beating on medium-low speed for 1 minute after each. Beat in liqueur.

In a medium bowl, sift together cornstarch and flour.

Beat egg whites on medium-high speed until foamy, about 2 minutes. Gradually add granulated sugar and beat on high speed until stiff peaks form, about 6 minutes.

Using a rubber spatula, fold half of the flour mixture into the egg-yolk mixture. Fold in half the egg whites. Fold in remaining flour mixture, then remaining egg whites, then chocolate and ginger.

Divide batter evenly among 3 pans. Bake for 25 minutes, rotate pans between ovenshelves, and bake about 25 minutes more; a cake tester inserted into the center of each loaf should come out clean. Let pans cool on a wire rack for about 5 minutes. Transfer loaves from pans to rack; let cool 20 minutes. Serve warm or at room temperature.

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Add Rating & Review

All Reviews for Chocolate-Studded Rehrucken

  • of Reviews

Reviews:

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All Reviews for Chocolate-Studded Rehrucken

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest