Rehrücken: A German Chocolate Cake Masterpiece

The scent of warm chocolate and a hint of lemon peel – these are the olfactory memories that instantly transport me back to my grandmother’s bustling kitchen. She wasn’t a professional baker, but her Rehrücken, a rich, dense chocolate cake, was always the star of our family gatherings, especially during the holidays. The distinctive “deer back” shape of the mold, dusted with powdered sugar like a winter landscape, held a magic that, as a child, I believed was pure enchantment. The first time I saw her carefully slice into it, revealing the moist, dark crumb, and then artfully fill the center with glistening currant jelly before a glossy chocolate glaze crowned its peak, I was utterly captivated. It was more than just a cake; it was a labor of love, a testament to tradition, and a delicious expression of German hospitality. Recreating that experience for my own family has been a culinary journey filled with the same joy and anticipation, and I’m thrilled to share this authentic recipe with you.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 10-12
• Yield: 1 Rehrücken cake
• Dietary Type: Contains eggs and dairy

Ingredients

For the Cake:

• 6 eggs
• 1⁄2 cup plus 1 tablespoon sugar
• 3⁄4 cup all-purpose flour
• 2 tablespoons butter, melted
• 1⁄2 cup poundcake crumbs (or finely crumbled stale cake)
• 1 1⁄2 ounces unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1 teaspoon grated lemon peel (from about 1/2 lemon)

For the Glaze and Filling:

• 2 3⁄4 ounces semisweet baking chocolate, finely chopped
• 1 cup less 2 tablespoons granulated sugar (for glaze)
• 1/4 cup water (for glaze)
• 1/4 cup currant jelly, warmed (for filling)
• 1 3⁄4 ounces slivered almonds, toasted (for studding)

Equipment Needed

• Rehrücken baking mold (or a similar shaped loaf pan)
• Medium saucepan
• Electric mixer or whisk
• Sieve or fine-mesh strainer
• Rubber spatula
• Small saucepan (for jelly)
• Wire cooling rack
• Small offset spatula or butter knife

Instructions

1. Prepare the Oven and Mold: Preheat your oven to 350 degrees F (175 degrees C). Thoroughly grease and flour your Rehrücken mold. This is a crucial step to ensure the cake releases cleanly from its intricate shape. If you don’t have a specific Rehrücken mold, a standard loaf pan can be used, though it won’t achieve the iconic shape.

2. Create a Sabayon Base: In a heatproof bowl, combine the 6 whole eggs with the 1⁄2 cup plus 1 tablespoon of sugar. Place the bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the mixture is warm to the touch and begins to thicken. This process, known as creating a sabayon or a warm egg foam, helps to dissolve the sugar and create a lighter cake structure. Continue whisking until the mixture has cooled off completely.

3. Combine Dry Ingredients: In a separate bowl, sift together the 3⁄4 cup of flour, 1 1⁄2 ounces of cocoa powder, and 1 teaspoon of cinnamon. Sifting is important to prevent lumps and aerate the dry ingredients, leading to a more tender cake.

4. Incorporate Dry and Wet Elements: Gently fold the sifted dry ingredients into the cooled egg mixture. Be careful not to overmix; you want to incorporate them just until no streaks of flour remain. Next, fold in the 1⁄2 cup of poundcake crumbs and the 1 teaspoon of grated lemon peel.

5. Add Melted Butter and Cocoa: In a small bowl, combine the 2 tablespoons of melted butter with a little of the batter to temper it. Then, gently fold this butter-cocoa mixture into the main batter until just combined.

6. Bake the Cake: Carefully pour the batter into the prepared and floured Rehrücken mold. Bake for 45 minutes at medium heat (350 degrees F / 175 degrees C). The cake is done when a wooden skewer or toothpick inserted into the center comes out clean.

7. Cool and Prepare for Filling: Once baked, remove the cake from the oven and let it cool in the mold for about 10-15 minutes before carefully inverting it onto a wire cooling rack to cool completely.

8. Prepare the Currant Jelly Filling: While the cake cools, gently warm the 1⁄4 cup of currant jelly in a small saucepan over low heat. Stir until it’s smooth and pourable.

9. Fill the Cake: Once the cake is completely cool, use a sharp knife to carefully cut through the cake once horizontally, creating two layers. Spread the warmed currant jelly evenly over the surface of the bottom layer. Then, carefully place the top layer of cake back on top of the jelly.

10. Make the Chocolate Glaze: In the medium saucepan, combine the 2 3⁄4 ounces of chopped semisweet baking chocolate, 1 cup less 2 tablespoons of granulated sugar, and 1/4 cup of water. Heat over low to medium-low heat, stirring constantly, until the chocolate is melted and the glaze is smooth and glossy. Be patient and avoid high heat, which can cause the chocolate to seize.

11. Glaze and Decorate: Pour the warm chocolate glaze over the top of the filled cake, allowing it to drip down the sides. Work quickly but carefully to ensure an even coating. Immediately stud the top of the glazed cake with the toasted slivered almonds, pressing them gently into the glaze while it’s still wet. The almonds represent the traditional ‘eyes’ and decorative elements of the Rehrücken.

12. Set and Serve: Allow the glaze to set completely at room temperature before slicing and serving.

Expert Tips & Tricks

• The Importance of the Rehrücken Mold: While not strictly essential, using a Rehrücken mold truly elevates the presentation and authenticity of this cake. Its grooved shape is designed to hold the jelly filling and create that characteristic “deer back” appearance.
• Toasting Almonds: For the best flavor and crunch, always toast your slivered almonds. Spread them in a single layer on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 5-8 minutes, or toast them in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden. Watch them closely as they can burn quickly.
• Achieving a Smooth Glaze: The key to a beautiful chocolate glaze is gentle heat and constant stirring. If your glaze seems too thick, you can add a tiny bit more water, a teaspoon at a time, until it reaches your desired consistency. If it’s too thin, you might need to add a touch more finely chopped chocolate.
• Lemon Zest Power: Don’t underestimate the subtle but crucial role of the lemon peel. It provides a bright counterpoint to the rich chocolate, preventing the cake from being overwhelmingly sweet and adding a delightful aromatic complexity. Use a microplane for the finest zest.
• Stale Cake for Crumbs: Using stale poundcake or even another plain cake for the crumbs helps to bind the batter and adds an extra layer of texture and moisture without making the cake heavy. If you don’t have any on hand, you can bake a small, plain sponge cake and let it dry out slightly before crumbling.

Serving & Storage Suggestions

Rehrücken is best served at room temperature, allowing its rich flavors to fully develop. It makes for an elegant dessert on its own, but it can also be accompanied by a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. For a truly festive touch, dust lightly with powdered sugar after the glaze has set, mimicking the snow-covered appearance of the traditional presentation.

Store any leftover Rehrücken tightly covered at room temperature for up to 2 days. If the weather is warm or humid, it’s best to refrigerate it. In the refrigerator, it will keep well for up to 4-5 days. Reheat individual slices gently in a low oven or a microwave if desired, but it is also delicious served cold. Freezing is not recommended for this cake, as the texture of the glaze and the cake can be compromised upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	2965.1 kcal
Calories from Fat	942 kcal
Total Fat	104.7 g	161%
Saturated Fat	39.8 g	199%
Cholesterol	1177.1 mg	392%
Sodium	642.7 mg	26%
Total Carbohydrate	459.8 g	153%
Dietary Fiber	21.7 g	86%
Sugars	345.3 g	1381%
Protein	69.9 g	139%

Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

• Gluten-Free Rehrücken: For a gluten-free version, carefully substitute a high-quality gluten-free all-purpose flour blend for the wheat flour. You may need to adjust the liquid content slightly, so begin with the specified amount and add more if the batter seems too stiff. Ensure your poundcake crumbs are also gluten-free.
• Dairy-Free Considerations: While this traditional recipe contains butter and eggs, it’s possible to adapt it. For a dairy-free version, use a plant-based butter substitute and ensure your poundcake crumbs are dairy-free. The egg component is more challenging to replace while maintaining the traditional texture, but a good commercial egg replacer might be experimented with, though results may vary.
• Jelly Variations: While currant jelly is classic, feel free to experiment with other fruit jellies or preserves such as raspberry, cherry, or apricot for a different flavor profile.
• Nut-Free Option: Omit the slivered almonds if you have nut allergies. The cake will still be delicious, or you can substitute with toasted sesame seeds or even a sprinkle of colorful sanding sugar for decoration.

FAQs

Q: What is the significance of the “Rehrücken” name?
A: “Rehrücken” translates to “deer back” in German, referring to the distinctive, elongated shape of the baking mold that resembles the back of a deer.

Q: Can I use a regular loaf pan if I don’t have a Rehrücken mold?
A: Yes, you can use a standard loaf pan. The cake will bake similarly, but it won’t have the traditional elongated shape with the characteristic groove for the filling.

Q: My chocolate glaze looks dull. What did I do wrong?
A: A dull glaze can happen if the chocolate is overheated or if it’s not made with good quality chocolate. Ensure you’re using a low heat and stirring constantly. Using good quality baking chocolate will also yield a shinier finish.

Q: How can I ensure the cake doesn’t stick to the mold?
A: Thoroughly greasing and flouring the mold is paramount. You can also lightly dust the greased mold with cocoa powder instead of flour for a chocolate cake, which helps prevent white residue.

Q: Is it essential to cool the cake completely before filling and glazing?
A: Yes, it is crucial. If the cake is warm, the jelly will melt and run out, and the glaze will also melt and slide off, ruining the presentation.

This Rehrücken cake is more than just a dessert; it’s an invitation to slow down, savor the process, and share something truly special. Whether you’re a seasoned baker or just beginning your culinary adventure, I encourage you to embrace the charm of this classic German confection. The rich chocolate, the sweet tang of the jelly, and the crunchy almonds come together in a symphony of flavors and textures that are sure to delight. Bake it for a celebration, a cozy afternoon treat, or simply because you deserve a slice of pure indulgence. Don’t forget to share your creations and your own culinary stories with us – we love to see them!