#### 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.