Sometimes it just has to be chocolate cake. That this is not one of the healthiest recipes, everyone should be aware of. Our chocolate cake is probably a compromise, because it is baked with Type 1050 flour, which is richer in dietary fibre, and slightly reduced in sugar.
If you like it even more chocolaty, you can replace the block chocolate with dark chocolate and save sugar at the same time.
- 1 square Baking pan (22 x 22cm)
- For cake
- 200 grams Baking chocolate
- 200 grams softened butter
- 200 grams sugar
- 6 eggs
- 200 grams Pastry flour
- 1 tsp Baking powder
- 200 grams ground almonds
For the cake, break the chocolate into pieces.
Combine the chocolate with the butter and melt over hot but not boiling water.
Remove from the heat. Add the sugar until fluffy. Stir in the eggs one at a time. Stir in the flour.
Fold the baking powder and almonds into the batter. Pour the batter into the baking pan lined with parchment paper. Bake in an oven preheated to 160°C (approximately 320°F), for 1 hour and 15 minutes. Unmold onto a plate and remove the baking paper.
For the topping, warm the apricot jam and strain through a sieve.
Brush the surface and edges of the cake with the jam and let cool.
Melt the frosting according to package directions. Pour over the cake and let cool until solid.
For decoration, cut several 2 cm (approximately 2/3 inch) wide strips of stiff paper and place diagonally on the cake. Dust the cake with cocoa powder. Remove the paper strip gently. Serve in slices.