Ingredients
Cake
130 g
dark couverture chocolate (min. 55% cocoa content)
1
Vanilla Pod
150 g
softened butter
100g
Icing sugar
6
Eggs
100 g
Castor sugar
140 g
Plain wheat flour
Other
Fat and flour for springform
200 g
apricot jam
200 g
castor sugar
150 g
dark couverture chocolate (min. 55% cocoa content)
Unsweetend whipped cream to garnish
Ergibt eine Auflaufform
(Durchmesser: 24 cm)
Kühlzeit: ca. 20 Minuten
Backzeit: ca. 1 Stunde
Preheat oven to 170°C. Line the base of a springform with baking paper,
grease the sides, and dust with a little flour.
Melt couverture over boiling water. Let cool slightly.
Slit vanilla pod lengthwise and scrape out seeds. Using a hand mixer with
whisks, beat the softened butter with the icing sugar and vanilla seeds
until bubbles appear.
Separate the eggs. Whisk the egg yolks into the butter mixture one by one.
Now gradually add melted couverture chocolate. Beat the egg whites with
the castor sugar until stiff, then place on top of the butter and chocolate
mixture. Sift the flour over the mixture, then fold in the flour and beaten
egg whites.
Transfer the mixture to the springform, smooth the top, and bake in the
oven (middle rack) for 10–15 minutes, leaving the oven door a finger's
width ajar. Then close the oven and bake for approximately 50 minutes.
(The cake is done when it yields slightly to the touch.)
Remove the cake from the oven and loosen the sides of the springform.
Carefully tip the cake onto a cake rack lined with baking paper and let
cool for approximately 20 minutes. Then pull off the baking paper, turn
the cake over, and leave on rack to cool completely.
Cut the cake in half horizontally. Warm the jam and stir until smooth.
Brush the top of both cake halves with the jam and place one on top of the
other. Brush the sides with the jam as well.
To make the glaze, put the castor sugar into a saucepan with 125 ml water
and boil over high heat for approximately 5 minutes. Take the sugar syrup
off the stove and leave to cool a little. Coarsely chop the couverture,
gradually adding it to the syrup, and stir until it forms a thick liquid (see
tip below).
TIPP
HOW TO TEST WHETHER THE GLAZE HAS THE RIGHT
CONSISTENCY
Let a little of the glaze run over a wooden cooking spoon. It should now
be covered by a layer of glaze approximately 4 mm thick. If the glaze is
too thick, add a few drops of sugar syrup to dilute it (to do so, loosen any
remaining sugar in the saucepan with a little hot water). Make sure the
glaze does not get too hot, or it will be dull when cooked and not glossy.
Pour all the lukewarm glaze liquid at once over the top of the cake and
quickly spread using a palette knife. Leave the glaze to set for a few hours.
Serve garnished with whipped cream.
