Breidenbacher Hof’s Chocolate Ring Cake

Since I am a big fan of sweets and desserts, this week I took the opportunity to spend some time with our Pastry Chef Marc Witzsche in order to receive some tips and tricks from the expert. From petit fours and cakes to classic French tarts and other delicious creations – he serves all sorts of treats! And since I had the pleasure of trying several of them, I thought it would be a great idea to share my favorite: Chocolate ring cake with raspberry jam, pumpkin cream and sweet cardamom whipped cream. Doesn’t it sound fantastic?

Fortunately, I was able to share the recipe with you:

Chocolate ring cakeIngredients:

  • 200g chocolate (70%)
  • 80g butter
  • 200g sugar
  • 5 eggs
  • 90g flour


Melt the chocolate, blend in the soft butter and add the sugar. Right afterwards, mix in the flour and the egg yolk only. Whip the egg white and fold it in carefully. Grease the baking dish, cover it very lightly with some flour and fill in the pastry. Bake the cake at 160°C for about 25 minutes.

Raspberry jam:Ingredients:

  • 500g raspberry puree
  • 500g preserving sugar 1:1
  • Tonka bean


Boil up the raspberry puree with the preserving sugar and leave it on low temperature for 4 minutes. Grate in the Tonka bean at the final step and fill the jam into appropriate jam jars. Place these upside down.

Pumpkin cream:Ingredients:

  • 200g pumpkin
  • 1 liter milk
  • 200g sugar
  • 360g egg yolk
  • 90g flour
  • 60g cornstarch


Put all ingredients (except for the pumpkin) into a Thermomix blender or any other suitable device and cook them at 90°C until the texture of a proper Crème Pâtisserie is reached. Cook the pumpkin in a small amount of water until it is soft enough to create a puree. The pumpkin puree is mixed with the Crème Pâtisserie just before serving.

Sweet Cardamom whipped cream:Ingredients:

  • 200g half-whipped cream
  • 35g powder sugar
  • ½ Teaspoon powdered cardamom


Mix all ingredients.



Enjoy this amazing recipe!


(Auf Deutsch)

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