Fine chocolate cake

Ingredients

Directions

1. 1

   For the cream, roughly chop 425 g of chocolate. Heat the cream in a saucepan and remove from the heat. Pour the chocolate into the hot cream and melt it while stirring. Spread the mixture evenly in two clean dry mixing bowls, let it cool down. Chill for 3-4 hours until the mixture has cooled down completely. For the sponge cake, roughly chop 100 g chocolate and melt over a warm water bath. Leave to cool slightly. Separate the eggs. Beat the egg whites and 4 tablespoons of cold water with the whisks of the hand mixer until stiff.

2. 2

   Add sugar, vanillin sugar and salt. Stir in the egg yolks one after the other. Stir in melted chocolate. Mix flour, cocoa and baking powder, sieve onto the egg mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake mixture and smooth it down. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove the sponge cake from the edge and let it cool down on a cake rack. Chop 75 g chocolate and melt over a warm water bath. Place the chocolate on a marble board or baking tray and spread thinly. Leave to rise in a cool place. When the chocolate has just solidified, scrape off the chocolate rolls with a spatula, chill. Remove the sponge cake base from the mould, remove the baking paper. Cut the base in half horizontally once. Place a cake ring around the bottom cake base. Stir the jam until smooth, pour onto the cake base and spread. Whip a portion of chocolate cream with the whisk of the hand mixer for about 1 minute until creamy.

3. 3

   Chop 75 g chocolate and melt over a warm water bath. Place the chocolate on a marble board or baking tray and spread thinly. Leave to rise in a cool place. When the chocolate has just solidified, scrape off the chocolate rolls with a spatula, chill. Remove the sponge cake base from the mould, remove the baking paper. Cut the base in half horizontally once. Place a cake ring around the bottom cake base. Stir the jam until smooth, pour onto the cake base and spread. Whip a portion of chocolate cream with the whisk of the hand mixer for about 1 minute until creamy. Spread the cream on the bottom cake base and smooth it down. Place the second cake base on top. Remove the cake ring. Whip the second portion of chocolate cream until creamy. Spread the cake with the cream. Chill for about 2 hours. Just before serving, decorate with chocolate rolls and orange slices. Dust with icing sugar

4. 4

   Spread the cream on the bottom cake base and smooth it down. Place the second cake base on top. Remove the cake ring. Whip the second portion of chocolate cream until creamy. Spread the cake with the cream. Chill for about 2 hours. Just before serving, decorate with chocolate rolls and orange slices. Dust with icing sugar

5. 5

   5 hours waiting time