Rehrucken – Mock “Saddle of Venison” Chocolate Cake


by Heather Harris Brady

We’ve reached the last Scholoktoberfest post! But at least we’re going out with a bang (pardon the pun), with a traditional Saddle of Venison cake. I’ve made a lot of cakes in my time but I have to say this is the first I’ve ever made to resemble a hunk of roasted meat. You can order a specialty pan but I got by with some creative cutting. This would be a fun conversation-piece for a holiday event or Halloween dinner party.


My vegetarian daughter gave this cake the side-eye at first, but rest assured it’s nothing but pure chocolate gluten-free goodness. I only made half a recipe but feel free to double it if you want a thicker cake. The cake interior is moist and light, a nice complement for the richer glaze. The almond decorations are supposed to represent the larding. I used sliced almonds, but slivered almonds would be a better choice because they won’t break as easy.

Rehrucken, Makes one 4″ x 8″ cake

Three eggs, separated

1/2 c. sugar, divided into two 1/4 cups

1 whole egg

1/2 c. almond flour

1/3 c. dark cocoa

1/2 recipe chocolate ganache for glazing

Whip the egg whites on medium until you get soft peaks and then beat in the sugar gradually. Beat to stiff peaks and set aside.

Combine the egg yolks and the whole egg. Add the other 1/4 c. sugar and beat for 4-5 minutes, until pale and thick.


Beat in the almond flour and cocoa. Grease a loaf pan and dust it with almond flour, shaking out the excess.


Preheat the oven to 375. Fold 1/3 of the egg whites into the yolk mixture to lighten it, then fold in the rest.


Pour it into the pan and bake for about 30 minutes, until the center is firm. Make the ganache while the cake is baking.


It comes out all nice and puffy but it’s more like a souffle and it will settle as it cools. That’s okay!


Turn it upside and onto a rack to cool. Using a serrated knife, gently cut a strip out of the center and notch it along the sides. Put the rack over another pan so you’re ready to glaze it.


I didn’t press down, I just let the weight of the knife work its way in as I moved it back and forth. Your ganache needs to be pourable but thick at this point. If it’s not put it in the fridge for a few minutes, then start slowly pouring the glaze over the top.



If you use your imagination you can kind of see the roast at this point. . .insert almonds along the sides for the larding.


After the first bite my daughter finally had discovered the best roast of all in her opinion – one made completely of chocolate!


One year ago: Three-Minute Devil’s Food Cupcakes


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