Chocolate Cake

For the chocolate cake, melt the chocolate in a bain-marie and let cool a little.

Beat the butter until fluffy, slowly adding 75 g sugar, vanilla sugar, chocolate, cocoa, 2 whole eggs and 4 yolks.

Mix the flour and baking powder, sift over the butter mixture and fold in. Beat the egg whites with the remaining sugar until stiff and fold in as well.

Pour the mixture into a greased and floured baking pan and bake in a preheated oven at 160 °C for about 40 minutes.

When the base has cooled, cut through 1x. Spread the apricot jam on the bottom cake layer and put a cake ring around it.

For the filling, break the chocolate into small pieces, heat the whipping cream and melt the chocolate in it.

Then let cool in the refrigerator for a few hours. (Overnight is best ). Whip the chocolate cream with a mixer.

Soak the gelatine in cold water, squeeze it out and stir it into the chocolate cream. Spread the cream on the jam and place the 2nd base on top.

Spread the jam on the bottom as well. For the glaze, melt the chocolate in a water bath.

Stir in 5 tablespoons of whipped cream and allow the chocolate mixture to cool slightly. Whip the remaining whipped cream until stiff and stir it in as well.

Cover the chocolate cake with the glaze and decorate as desired.

Preparation Tip:

The chocolate cake can also be decorated differently as desired. If you like, sprinkle chopped almonds on top.

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