Saturday, 3 June 2017


175 grams dark cooking chocolate, broken
150 grams butter
150 grams caster sugar
6 large eggs, separated
140 grams plain flour

150 grams apricot jam

250 grams dark cooking chocolate, broken
60 grams butter, chopped

preheat oven to 180 c. line a 22 cm. springform tin with

baking paper.  lightly grease sides.

using an electric mixer, cream the butter and 100 grams of

the sugar until very light and fluffy.

beat in the egg yolks one at a time

in a heat proof bowl over a pot of boiling water, melt the

chocolate, stirring until smooth. cool slightly.

stir the chocolate into the butter mixture. stir in the


using an electric mixer, beat the egg whites until firm then

gradually add the rest of the sugar.  beat until just under

stiff peaks.

fold the whites into the chocolate batter.

spoon the mix into the tin and cook for 35 - 45 minutes or

until a skewer comes out moist but not runny.

remove from tin and cool on a wire rack

when cold...melt the apricot jam in a microwave or in a small

pot on the stove.

cut the cake in half widthways and spread the bottom half

with the jam. place the other half back on top.

in a heat proof bowl over a pot of boiling water, melt the
chocolate WITHOUT stirring. turn heat off after a couple of

minutes and let it melt. stir in the butter a few pieces at a


pour the chocolate over the cake, spreading to cover the

sides. leave to set.

serve with whipped cream.

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