chocolate cake

Ingredients

Directions

1. 1

   Chop the couverture, melt with butter and 4 tablespoons of water over a warm water bath, pull the bowl down. Separate eggs. Stir sugar first, then egg yolks into the chocolate mixture with a whisk. Mix flour, starch and baking powder, fold in. Beat egg whites until stiff, fold in as well.

2. 2

   Grease a springform pan (26 cm Ø) and dust with flour. Pour in the mixture, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Remove the cake and let it cool down. Warm up the jam slightly, stir until smooth. Remove the cake from the tin, cut in half horizontally once. Cover the bottom base with a cake ring or the edge of a springform pan. Spread the cake base with jam. Place the upper cake layer on top, press down slightly and chill for about 30 minutes.

3. 3

   Remove the cake from the tin, cut in half horizontally once. Cover the bottom base with a cake ring or the edge of a springform pan. Spread the cake base with jam. Place the upper cake layer on top, press down slightly and chill for about 30 minutes. Cut the cake into pieces and arrange. Whipped cream tastes good with it

4. 4

   waiting time approx. 1 1/4 hours