- 100 g Butter
- 140 g Dark chocolate
- 140 g Almond powder
- 85 g Sugar
- 6 pc eggs
- 1 pinch salt
- 1 drop of vanilla essence
- Butter to grease cake tin
- For filling:
- 120 g Apricot jam (or seedless Raspberry jam)
- For Topping:
- 120 g dark chocolate
- 120 g whipping cream
- 30 g sugar
- 30 g glucose
Preheat baking oven to 170. C. Lightly grease cake pan with butter. In addition, place a sheet of greaseproof paper on the base of the tin. This ensures cake will come out of the tin.
Melt chocolate over hot, but not boiling water, till melted and liquid. Separate eggs into whites and yolks.
Beat egg yolks with half the sugar till thick and foamy. Set aside. In a separate clean bowl, beat egg whites with salt till light, then add remaining sugar, while continuously beating whites till thick and foamy.
Fold egg yolk mix into liquid chocolate, then add 1/3 of the beaten eggwhites and 1/2 almond powder, repeating this till all ingredients are combined. (But do not over mix, we need to maintain the beaten air in the mixture)
Pour mixture into prepared cake tin and bake (30-35 mi) till done. After cake has cooled, cut horizontally into half and spread jam around the base. Place top back onto base.
For topping; cook cream, glucose and sugar for 1 minute, the add grated chocolate. mix, till combined and when cooled, but still warm, Pour over cake. Cool in fridge for an hour.
Decorate with chocolate shavings and fruits.