Rehruecken

• 6 large eggs
• 1/2 cup sugar
• 1 tablespoon sugar
• 3/4 cup flour, all-purpose
• 2 tablespoons butter
• 1/2 cup cake crumbs
• 1 1/2 ounces cocoa powder
• 1 x cinnamon
• 1 x lemon zest grated
• 2 3/4 ounces chocolate (semi-sweet)
• 1 cup sugar
• 1 x currant jelly
• 1 3/4 ounces almonds slivered

1. Combine the whole eggs with the sugar, hold the bowl over some steaming water, and beat until cooled off.
2. Add flour, cake crumbs, cinnamon and lemon peel.
3. Then add the melted butter with the cocoa.
4. Pour into a well greased and floured Rehruecken mold, bake 45 minutes at medium heat, cut through once, fill with currant jelly, ice with chocolate glaze and stud with almond slivers.

eggs, sugar, sugar, flour, butter, cake crumbs, cocoa, cinnamon, lemon zest, chocolate, sugar, currant jelly, almonds

Taken from recipeland.com/recipe/v/rehruecken-43018 (may not work)