Christiane Nüsslein-Volhard's Schwarzer Kuchen

Christiane Nüsslein-Volhard

Christiane Nüsslein-Volhard

Developmental Biologist
1942 –

The German developmental biologist and geneticist Christiane Nüsslein-Volhard was born in the German city Magdeburg in 1942. Already when she was a young adult she set her sights on a career as a biologist and eventually she earned a PhD at the University of Tübingen for her studies on DNA. After receiving her PhD, she continued her research within the field and today she is considered one of the world’s most outstanding biologists.

Christiane and her colleague Eric Wieschau’s experiments with banana flies led to groundbreaking discoveries in genetics. And, in 1995, their and Edward B. Lewis’ combined discoveries were awarded with the Nobel Prize in Medicine for their research on the genetic control of embryonic development.

In addition to genetics and biology, Christiane has a deeply rooted interest in a completely different kind of science – cooking. She has even published her own cookbook. But, funnily enough, it does not include one of her favourite childhood recipes – Schwarzer Kuchen. A cake that was made for birthday celebrations in Christiane’s family.

Photo credit: momentum-photo.com/MPI für Entwicklungsbiologie Tübingen

Christiane Nüsslein-Volhard's Schwarzer Kuchen
Clarifying notes by Ankarsrum are marked in red

Ingredients

Portions: –
Metric
US
1/2 cup room-temperatured butter
1/2 cup sugar
3,5 oz ground almonds
3,5 oz ground dark chocolate
5 egg yolks
5 egg whites, beaten
3,5 oz red currant jelly
3,5 oz marzipan
3,5 oz couverture chocolate

Directions

Step 1

Mix butter and sugar, and whisk until fluffy. Add egg yolks one by one. Add ground almonds and chocolate. Last, beat the egg whites and add to the mixture carefully.

Step 2

Place the dough into a porcelain or glass pan (20 cm diameter) lined with baking paper. Cover the pan with a glass lid or microwave foil. Microwave for 12 minutes at 450 W (or 14 minutes at 360 W). Remove the lid and microwave the cake for an additional 2–3 minutes. 

Step 3

Place the cake on a grid by flipping the pan upside down. Let it cool. Cut the cake into two layers and cover their tops with red currant jelly. Put the layers back together and cover the cake with a layer of marzipan.

Step 4

Cut the couverture chocolate into small blocks and melt them in the microwave. Finally, spread the melted chocolate evenly over the entire cake.

Make it easier with Ankarsrum Assistent Original

This cake is effortlessly mixed using the Ankarsrum Assistent Original. Kit your machine out with the whisking bowl and cookie whisks to blend all the ingredients in step 1. Beat the egg whites using the balloon whisks.

The almonds and dark chocolate can be grounded with the Ankarsrum grater accessory or with the vegetable cutter. 

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