It is not clear why this cake is named Countess cake or in German Komtesskuchen. I could not find anything about its origin. But the cake is a delicious combination of orange dough and chocolate. And it looks good with the stripes. It is a very unusual cake indeed.
juice of 1 organic orange
250 g soft butter
200 g sugar
100 g potato starch
2 tbsp baking powder
4 tbsp Cointreau (Apricot liquor)
100 g dark chocolate
200 g chocolate frosting
butter and breadcrumbs for the form
Baking Instructions Countess Cake Part I
- Wash the orange thoroughly under hot water and grate the peel.
- Add orange peel and juice to the butter and mix it until foamy.
- Slowly add the sugar and one egg after the other.
- Mix flour, starch and baking powder and with a spoon add it to the egg mix.
- Grease a rectangle form with butter and spread bread crumbs all over.
- Fill in the dough and smooth the surface.
Bake it in pre-heated oven for 160- degrees C or 325 F for 50-60 minutes on lower level (use a fork to test if cake is done, if no dough sticks on the fork the cake is done.
Baking Instructions Part II
- Get the cake out of the form and let it cool off for some hours to one day, so it can be cut)
- Cut the cake horizontal 5 times with a sharp knife (carefully, so it won’t break).
- Place the slices next to each other and with a spoon drip apricot liquor on each slice.
- Melt chocolate and chocolate frosting (double-boiler).
- With a baking brush add the chocolate on each cake slice. Place baking paper under each slice.
- Place the slices together again until the chocolate is soft.
- Brush remaining chocolate all over the cake, and let it dry completely on a cooling rack.