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“Chocolate cake from Switzerland. The frosting is to look like a spiderweb when done. From”

Ingredients Nutrition


  1. Stir margarine until foam-like.
  2. Add sugar, yellow of the 6 eggs, salt and vanilla sugar, stir again.
  3. Dissolve chocolate in 3 tablespoons of water and add to the mixture.
  4. Add almonds and biscuits.
  5. Stir the white of the 6 eggs until stiff, add to the mixture and mix well.
  6. Grease 10 inch cake pan with margarine, pour mixture into pan.
  7. Bake on lowest position in oven at 180°C (356°F) for 50 to 60 minutes.
  8. Frosting:
  9. Mix powder sugar with 4 tablespoons of water. Put 1 tablespoon aside.
  10. Add chocolate powder to the rest of the mixture, add a few drops of water and stir.
  11. Let cake cool off after baking. Pour chocolate mixture evenly over cake.
  12. Form a small, funnel-shaped paper with a tiny opening. Put the mixture set aside in 1. into paper and draw 8 concentric circles on cake.
  13. Use a small knife and pull 8 lines from the center towards the edge and 8 lines from the edge towards the center alternating.
  14. Hint: Store chocolate cake in the refrigerator.

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