Summary

Ingredients

• 8 egg (s)
• 100 g suar
• 300 grams flour
• 1 packet baking powder
• 250 g butter
• 400 g dark chocolate
• 2 cl straw

For painting:

• 1 jar jam (peach jam)
• some water
• some peach liqueur or apricot liqueur

For the ganache:

• 400 ml cream
• 200 g butter
• 400 g dark chocolate

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Instructions

1. Beat the eggs and sugar until frothy. At the same time put on a small saucepan and melt the butter and chocolate over low heat. Mix the flour and baking powder, sift into the egg mixture and stir in. Add the rum and keep stirring. Add the chocolate and butter mixture and continue stirring. Caution: Do not add the chocolate mixture too hot, otherwise the egg could freeze. Spread the dough on a deep baking sheet lined with baking paper and bake at 200 degrees with top-bottom heat for 25 minutes.
2. Put a small saucepan on the stove while baking. Put the jam in the pot and heat it up. Add half of the water and liqueur until the warm jam is liquid. Take the cake out of the oven and apricot it directly with the liquid, so brush it. Repeat the process until the jam layer is thicker or the liquid is used up, depending on your taste.
3. Now bring the cream to a boil in a small saucepan. Add the 200 g butter and, when it has melted, add the chocolate. Remove the saucepan from the heat and stir until the chocolate has melted. Spread the chocolate mass (ganache) on the cooled cake and spread it on, ideally with a large angular palette and in large lines. Chill the cake overnight so that the ganache sets.
4. The chocolate can easily be exchanged for other types. The alcohol can also be left out. The dough can also contain fruits such. B. cherries are added.