Chocolate Cognac Cake

Ingredients

Directions

1. 1

   Grating chocolate. Separate eggs, chill egg whites. Cream butter and 200 g sugar with the whisk of the hand mixer. Stir in the egg yolks one by one. Mix flour and baking powder. Stir almonds and grated chocolate into the butter and sugar mixture.

2. 2

   Beat the egg whites until stiff, adding 50 g sugar at the end. Stir the beaten egg whites carefully into the dough in 2-3 portions. Pour the dough into a greased, flour-spreaded cane sheet (26 cm Ø) or a box form (approx. 30 cm/ approx. 2 litres capacity) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Place the finished cake on a cake rack and let it cool slightly for about 20 minutes. Warm up the jam and pass through a sieve. Remove the cake from the tin (topple the tin) and prick several times with a wooden skewer. Sprinkle/soak with cognac and spread with the jam. Let the cake cool down for 2-3 hours. Roughly chop the chocolate. Melt the chocolate and coconut oil over a warm water bath, let it cool down a bit. Cover the cake evenly with the chocolate.

3. 3

   Sprinkle/soak with cognac and spread with the jam. Let the cake cool down for 2-3 hours. Roughly chop the chocolate. Melt the chocolate and coconut oil over a warm water bath, let it cool down a bit. Cover the cake evenly with the chocolate. Leave to dry in a cool place for 4-5 hours. Wrap the cake well in aluminium foil and let it rest in a "cake carrier" in a cool place for 8-10 days. For serving, arrange the cake on a cake plate, sprinkle with cocoa or flaked almonds if necessary and serve with whipped cream

4. 4

   waiting time approx. 6 hours