The German cake “Granatsplitter” or in English “Chocolate Mountain” is a typical German cake or you could also call it a sweet pastry that is made out of the left overs from cakes and tarts in the bakeries. The cake left overs are mixed with a buttery cream, cocoa, rum and almonds and folded on a bottom piece that is a cookie or wafer up to a height of 10cm or 4 inches. Then the little mountain will be completely covered with chocolate. Because the ingredients can vary the Granatsplitter is always different and this makes it so unusual.
In Berlin they call them “Hackstockkratze”, in the Eastern regions it is a “Punschberg” (because of the rum inside). For the glaze you can use dark or white chocolate. The recipe below is original and authentic German. Happy Baking!
Ingredients German Cake Granatsplitter
Dough for Cookies
150 g flour
1 tbsp baking powder
50 g sugar
1 package vanilla sugar, 0.3oz
rum flavor or dark rum to taste
2 tbsp milk
50 g butter
125 g coconut oil, taste neutral, expeller pressed
65 g powdered sugar
25 g cocoa powder unsweetened
1 package vanilla sugar 0.3 oz – How to make Vanilla Sugar –
some baking flavor: rum or vanilla
75 g almonds chopped coarsely
150 g chocolate glaze or Kuvertüre (if you cannot get the Kuvertüre just melt 1 bar of dark chocolate like from Lindt using the double boiler method, add 1 tbsp of coconut oil and let it melt)
Baking Instructions German Cake Granatsplitter
– Mix flour with baking powder, and sieve it on a baking board.
– Make a mold into the flour, into this mold add sugar, vanilla sugar, rum and milk, mix with some flour.
– Add cold butter that is cut in smaller pieces.
– Knead until you get a smooth dough.
– On a floured baking board or smooth surface roll the dough very thin.
– Cut out round cookies (diameter 4-5 cm or 2 inches). If you have left over dough, you can create fantasy forms which will be used for the topping.
– Bake cookies and fantasy forms for 10 minutes on 180 C or 350 F.
Topping and Glaze
– Melt Coconut oil, let cool off a bit.
– Mix powdered sugar with cocoa and vanilla sugar, add rum, then the egg and bit by bit the coconut oil.
– Make crumbles out of the remaining fantasy dough forms, add these crumbles and almonds to the glaze.
– With a spoon place the topping like a little mountain on each cookie.
– Let dry.
– Make the glaze, then dip each Granatsplitter into the chocolate (but not the cookie bottom).
– Let them dry on kitchen paper, and keep at a cool place.
The video below is in German, but you can follow it quite easily. He is using already made butter cream and rest of a biscuit base cake which we don’t have in our recipe.