- For the dough
- 200 grams Dark chocolate
- 200 grams softened butter
- 150 grams powdered sugar
- 8 eggs
- 100 grams sugar
- 150 grams Pastry flour
- 50 grams almonds (finely ground)
- For the filling
- 150 grams Apricot jam
- For decoration
- 80 grams Dark chocolate
To prepare, grease the mold and sprinkle with the almonds, then place in the refrigerator.
For the dough, melt chopped chocolate in a double boiler. Mix the butter with the icing sugar until fluffy. Separate the eggs. Gradually stir the egg yolks and the melted chocolate into the butter.
Beat the egg whites with the sugar until stiff, then carefully fold into the chocolate mixture. Mix flour with almonds and fold in. Pour the batter into the pan and bake in a preheated oven at 180°C (approximately 350°F) for about 1 hour. Allow to cool and remove from the mold.
For the filling, warm the apricot jam and pass through a sieve
For the topping, break chocolate into pieces. Combine sugar with 1/8 liter (approximately 1/2 cup) of water.
Boil the water to half, add the chocolate to the sugar syrup over medium heat and allow it to melt, stirring constantly. Once melted, allow to cool slightly.
Cut the cake once crosswise and spread with half of the apricot jam. Replace the top tier of the cake and spread with the remaining jam. Then coat the cake evenly with the chocolate sauce.
For decoration, melt the chocolate in a double boiler and let it cool slightly. Place the melted chocolate in a small freezer bag, cut off a small corner and decorate the cake as desired. Slice and serve.