Ingredients:
Makes a 22cm diameter cake
Directions:
Preheat oven to 170 degrees Celsius. Put baking paper on the bottom of the spring form, coat the margins with butter and sprinkle it with flour.
Stir butter, icing sugar and vanilla until creamy. Separate egg yolks and egg whites. Gradually stir in the egg yolks and beat them until you create a thick foam.
Meanwhile, melt the chocolate in a bain marie and stir it into the mixture. Beat the egg white and granulated sugar with a blender until stiff and shiny. Pile it onto the egg mixture, sieve the flour on top and carefully mix it underneath the mixture using a cooking spoon.
Pour the mixture in the tin, smoothen it and bake in the preheated oven for not more than one hour. Leave the oven door ajar for the first 10 to 15 minutes. The cake is done when it resists to slight pressure with your fingers.
Let the cake cool then after about 20 minutes turn the cake form upside down, take the baking paper off, and let it cool down completely to achieve a smooth surface.
When completely cool, half it horizontally with a knife. Coat the top of one half of the cake with the lightly warmed apricot jam, then put the halves together. Coat the cake's sides and top with the jam and let it dry a little.
For the icing, boil sugar and water for about 5 to 6 min, then let the mixture cool down. Melt the chocolate in a bain marie and gradually stir in the sugar water solution until you get a thick liquid smooth icing. Pour the lip warm icing over the cake in one go and coat the cake with as few strokes as possible. Let the icing dry until solid.
Serve the cake with whipped cream. Don't store the cake in the fridge. It needs a room temperature of about 22 degrees Celsius.
Adapted from Original Recipe
For the sponge:
- 140g butter, softened
- 110g icing sugar
- 1 tsp vanilla essence
- 6 eggs
- 130g cooking chocolate (half milk chocolate, half dark chocolate)
- 110g granulated sugar
- 140g plain flour
- 200g apricot jam
- butter and flour for the cake form
- whipped cream to serve
For the frosting:
- 200g granulated sugar
- 125ml water
- 150g cooking chocolate (half milk chocolate, half dark chocolate)
Directions:
Preheat oven to 170 degrees Celsius. Put baking paper on the bottom of the spring form, coat the margins with butter and sprinkle it with flour.
Stir butter, icing sugar and vanilla until creamy. Separate egg yolks and egg whites. Gradually stir in the egg yolks and beat them until you create a thick foam.
Meanwhile, melt the chocolate in a bain marie and stir it into the mixture. Beat the egg white and granulated sugar with a blender until stiff and shiny. Pile it onto the egg mixture, sieve the flour on top and carefully mix it underneath the mixture using a cooking spoon.
Pour the mixture in the tin, smoothen it and bake in the preheated oven for not more than one hour. Leave the oven door ajar for the first 10 to 15 minutes. The cake is done when it resists to slight pressure with your fingers.
Let the cake cool then after about 20 minutes turn the cake form upside down, take the baking paper off, and let it cool down completely to achieve a smooth surface.
When completely cool, half it horizontally with a knife. Coat the top of one half of the cake with the lightly warmed apricot jam, then put the halves together. Coat the cake's sides and top with the jam and let it dry a little.
For the icing, boil sugar and water for about 5 to 6 min, then let the mixture cool down. Melt the chocolate in a bain marie and gradually stir in the sugar water solution until you get a thick liquid smooth icing. Pour the lip warm icing over the cake in one go and coat the cake with as few strokes as possible. Let the icing dry until solid.
Serve the cake with whipped cream. Don't store the cake in the fridge. It needs a room temperature of about 22 degrees Celsius.
Adapted from Original Recipe
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