Berliner Napfkuchen(Berlin Chocolate Ring)

• 1 c. butter or margarine (at room temperature)
• 1 c. sugar
• 4 eggs
• 4 1/4 c. flour
• 4 tsp. baking powder
• 3/4 c. milk
• 1 tsp. vanilla extract
• 1 tsp. finely grated lemon peel
• 3/4 c. currants
• 7 oz. bitter or semi-sweet chocolate, melted
• 1/2 c. pistachios or pine nuts

1. Preheat oven to 375u0b0.
2. Grease an 8 ounce fluted ring mold. Set aside.
3. In large bowl, beat together butter and sugar.
4. Beat in eggs until light and fluffy.
5. Sift together flour and baking powder.
6. Gradually add flour mixture and milk alternately to butter mixture.
7. Stir in vanilla, lemon peel and currants.
8. Batter should hold its shape when mixing but should be moist enough to drop slowly off a wooden spoon.
9. Pour batter into greased mold. Bake 1 hour or until a wooden toothpick inserted in center comes out clean.
10. Cool 5 to 10 minutes in pan.
11. Then turn out of pan on a cooling rack.
12. Spoon melted chocolate over warm cake, coating completely.
13. Sprinkle nuts over cake.
14. Cool completely.

butter, sugar, eggs, flour, baking powder, milk, vanilla extract, lemon peel, currants, bitter, pistachios

Taken from www.cookbooks.com/Recipe-Details.aspx?id=531695 (may not work)