#### Hausfreunde

Image:
gopher://lumidify.org/I/recipes/baked_stuff/christmas/hausfreunde/hausfreunde.jpg

- Ingredients
   + 500g flour
   + 500g sugar
   + 200g chocolate, chopped into pieces (or chocolate chips)
   + 5-6 eggs
       * Note: If too many eggs are used, the "cakes" don't keep
         their shape properly and become very flat.
   + 1/2 tsp baking powder
   + 200g raisins
   + 400g walnuts, broken into small pieces
- Instructions
   + Mix eggs with sugar.
   + Add flour and baking powder.
   + Optional: Set aside some of this initial dough before adding
     the remaining ingredients. This allows you to cover the outside
     of the cakes with a thin layer of dough to prevent the raisins
     from burning.
   + Add raisins, walnuts, and chocolate.
     ( gopher://lumidify.org/I/recipes/baked_stuff/christmas/hausfreunde/dough.jpg )
   + Form two "cakes" on a tray. If you set aside some of the initial
     dough, first put a thin layer of that in the places where the
     cakes will be, then add the "proper" dough, and finally cover
     that with another thin layer of the initial dough. It helps to
     wet your fingers and then use those to spread the dough. The
     cover in the picture isn't very perfect, but it's better than
     nothing.
     ( gopher://lumidify.org/I/recipes/baked_stuff/christmas/hausfreunde/bottom.jpg )
     ( gopher://lumidify.org/I/recipes/baked_stuff/christmas/hausfreunde/uncovered.jpg )
     ( gopher://lumidify.org/I/recipes/baked_stuff/christmas/hausfreunde/covered.jpg )
   + Bake at 170 C for ~45-50 minutes.
   + Notes
       * You can also add other types of nuts or dried fruits if
         you want.
       * I have no idea why these are called "Hausfreunde".
       * It's much easier to just dump the dough onto a tray instead
         of using the special method to prevent the raisins from
         burning. The Hausfreunde still taste pretty good even if a
         few raisins are burnt, so it's probably overkill to go to
         all that effort.
       * I have made these with just egg yolks (substituting two egg
         yolks for one egg), and they turned out decently, but maybe
         a little bit more brittle. Still, it may be a good use for
         all the egg yolks that are left over when baking macaroons.
         I suppose you could also replace only some of the eggs with
         egg yolks to find a good compromise.

Source: Based on a recipe from "Das Kochbuch fürs Leben", 1957.

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