Chocolate Cake recipe
150 g sugar
100 g dark chocolate
120 g butter
150 g flour
a pinch of salt
filling and frosting:
apricot jam (without pieces of fruit)
150 g dark chocolate
Melt the chocolate in a double boiler and in the meantime, mix the butter until it becomes a cream.
Add butter half the sugar, melted chocolate, and egg yolks. Whip the egg whites and add the
remaining sugar and then combine the two compounds. With the help of a carefully built whisk the flour
into the mixture. Once the mixture is homogeneous place it into a greased baking tin and bake for about
40 minutes at 355°F (180°C)(try to see the degree of cooking with a toothpick). Let cool the base of the cake
and then cut horizontally in half and stuff it with the apricot jam.
For the frosting: Melt the chocolate in a double boiler. Cover the entire cake evenly and when the glaze
cools, place in refrigerator for 15 minutes to harden. The cake is served with unsweetened whipped cream, and coffee.
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