Recipe adapted from "Kaiser Gugelhupf" in Austrian Desserts and Pastries.

2-1/2 cups cake flour
1-1/2 cups coarsely chopped dark chocolate
1-1/4 cups coarsely chopped walnuts
1/3 cup sliced almonds
6 large eggs, separated
1 cup granulated sugar
1-1/3 cups unsalted butter, at room temperature
1/2 cup powdered sugar
1/4 teaspoon salt
2 tablespoons lemon zest (about 1 lemon)
1 teaspoon pure vanilla extract

Preheat oven to 325 degrees F. In a bowl, combine flour, chocolate, and walnuts.

Brush a kugelhopf pan with softened butter. Sprinkle with almonds.

In a stand mixer fitted with the whisk attachment, beat egg whites with granulated sugar until stiff, glossy peaks form. Remove to a bowl.

In a stand mixer fitted with the paddle attachment, cream butter until fluffy. Beat in powdered sugar, salt, lemon zest, and vanilla. Beat in egg yolks, one at a time, until frothy.

Fold egg white mixture into butter mixture, a third at a time, until incorporated. Gently fold in flour mixture, a third at a time, until incorporated. Transfer batter to prepared pan and bake for about 1 hour. The cake should be puffed and a skewer inserted into one side should come out clean. Turn out onto a cooling rack and let cool completely. Dust with powdered sugar.

Yield: 12 slices.

- Recipe courtesy of Joseph Erdos