Summary

Ingredients

• 250 g butter
• 200 g suar
• 6 egg yolks
• 250 g flour, sifted
• 2 teaspoons baking soda
• 250 g chocolate (block chocolate), rated
• 50 g almond (s), round
• 6 egg whites
• 1 pinch (s) salt
• 250 ml cognac
• Jam (orange jam)
• 300 g couverture (dark couverture)
• 1 rib / s palm fat (palmin)

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Instructions

1. Beat the egg white with 50 g of the sugar until stiff. Make a batter from butter, 150 g sugar, egg yolk, flour, baking powder, dark chocolate, almonds and salt. Put in the egg whites. Pour the batter into a prepared cake pan.
2. Bake in the preheated oven at 200 ° C for about 40 minutes (check with a kebab skewer whether the cake is really through). Take the cake out of the oven and immediately drizzle with the cognac, then let it cool down.
3. Carefully melt the couverture with the palmin in a water bath (not too hot). Place the cake on a wire rack (place baking paper underneath), spread the orange jam and then cover generously with the chocolate icing.
4. After 2-3 days the cake tastes even better than freshly baked!
5. Tip: The chocolate icing that has dripped onto the baking paper can be scraped off the baking paper after it has cooled down and stored in the refrigerator until you need it again (is intended for the bargain hunter).