Ingredients

• 6 eggs
• 1/2 cup plus 1 tbsp sugar
• 3/4 cup flour
• 2 tablespoons butter
• 1/2 cup poundcake, crumbs
• 1 1/2 ounces cocoa
• cinnamon
• grated lemon peel
• 2 3/4 ounces semisweet baking chocolate
• 1 cup less 2 tbsp sugar
• currant jelly
• 1 3/4 ounces slivered almonds

Instructions

1. Preheat oven to 350 degrees F.

2. Combine the whole eggs with the sugar, hold the bowl over some steaming water, and beat until cooled off.

3. Add flour, cake crumbs, cinnamon and lemon peel.

4. Then add the melted butter with the cocoa.

5. Pour into a well greased and floured Rehruecken mold, bake 45 minutes at medium heat (350 degrees F), cut through once, fill with currant jelly, ice with chocolate glaze and stud with almond slivers.