tart chocolate cake
easy
105 mins
105 mins
Ingredients
- 150 g Dark chocolate coating
- 125 Icing sugar
- 6 Eggs (size M)
- 150 g Butter or margarine
- 1 pinch Salt
- 125 g Flour
- baking paper
- 7-10 Tbsp For filling, coating and decorating:
- 150 g Apricot Jam
- 200 g Marzipan raw mass
- 50 g Icing sugar
- 7-10 Tbsp Icing sugar
- 200 g Dark chocolate coating
- 20 g Coconut oil
- 12-16 Chocolates
Directions
- 1
Coarsely chop the chocolate coating and melt it on a hot water bath. Leave to cool a little. Sift icing sugar. Separate the eggs, beat the egg white until stiff, stirring in about 1/3 of the icing sugar.
- 2
Cream soft fat, salt and remaining icing sugar. Gradually stir in the egg yolks. Stir the melted couverture into the egg mixture. Sift the flour over it and fold in loosely with the beaten egg white.
- 3
Line the bottom of a springform pan (24-26 cm Ø) with baking paper, fill in the dough and smooth it down. Bake in a preheated oven (electric: 175°C/ gas: level 2) for 40-50 minutes. Leave to rest for a while.
- 4
Loosen the rim with a knife, remove from the mould and allow to cool. Warm the jam in a pot and pass it through a sieve. Cut the chocolate cake once, spread with approx. 1/3 of the jam and put back together.
- 5
Spread thinly with the remaining jam. Knead marzipan and icing sugar. Dust a work surface with icing sugar and roll out the marzipan into a 30-35 cm circle. Place it over the cake, press it down and cut off the excess marzipan.
- 6
Coarsely chop the couverture and melt 2/3 of it on a hot water bath. Add the remaining couverture and coconut oil and dissolve in the liquid couverture (temper). Cover the cake evenly with the chocolate coating and allow to dry.
- 7
Dip a cake divider or a long knife into hot water, dry well and mark cake pieces on the chocolate coating. Decorate with chocolates. Makes about 16 pieces.
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