Ingredients
- 150 g of dark chocolate
- 150 g of butter
- 150 g of sugar
- 6 eggs
- 120 g of flour
- 200 g of apricot jam
- 200 g of dark chocolate for the glaze
- 150 ml of cream
- 1 pinch of salt
Step-by-step
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- Preheat the oven to 170C.
- Chop the chocolate 10 sec/speed 8 and melt with the butter 4 min/50C/speed 2.
- Separate the whites, add the yolks and the sugar to the mixing bowl and mix 1 min/speed 4.
- Add the flour and the salt and mix 15 sec/speed 3, transfer to a bowl.
- Whip the egg whites with the butterfly 4 min/speed 3.5 and fold them in by hand.
- Bake in a round mold 40 min at 170C and let it cool.
- Cut the sponge in half and fill with jam, cover the outside as well.
- Melt the glaze chocolate with the cream 3 min/50C/speed 2.
- Glaze the cake with the coating and let it set before serving.
Tips
- The thin layer of jam helps the coating come out smooth.
- Work the coating warm for a mirror finish.
- Serve with unsweetened cream on the side.
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