Finely grind the lady fingers in the universal chopper. For the dough, chop 100 g chocolate and melt over a warm water bath. Separate the eggs. Beat the egg whites and salt with the whisk of the hand mixer until stiff, adding 50 g sugar
Beat 100 g butter and 50 g sugar for about 5 minutes until white and creamy. Add egg yolks one after the other and mix. Add chocolate while stirring. Mix flour, cocoa and biscuits and stir into the egg mixture. Fold in portions of beaten egg white
Line the bottom of a springform pan (20 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Take out the finished base and let it cool down
Bring the jam to the boil and pass through a sieve. Cut the cooled cake base in half horizontally. Spread half of the jam on the bottom cake layer and place the second layer on top. Spread the rest of the jam all around the cake and let it dry for about 2 hours
Chop 100 g chocolate for the icing. Bring the cream to the boil, remove the pot from the stove. Melt 20 g butter and chocolate in it. Bring 30 ml water and 50 g sugar to the boil and simmer until the sugar has dissolved. Remove the pot from the heat and add the chocolate cream while stirring. Spread the icing evenly on the cake and the edge. Chill the cake for about 30 minutes
waiting time approx. 3 1/2 hours