Summary

Ingredients

For the dough:

• 250 g dark chocolate
• 175 g butter
• 5 egg whites
• 3 egg yolks
• 175 grams sugar
• 3 tablespoon water, hot
• 25 g cocoa powder
• 100 g almond (s), round
• 3 tablespoon brandy

For the cast:

• 125 g dark chocolate
• 250 g mascarpone
• 1 tablespoon brandy

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Instructions

1. Grease a 26 cm diameter springform pan and chill.
2. Melt the dark chocolate in a water bath, stirring occasionally.
3. Meanwhile, beat the egg whites with a pinch of salt until stiff, gradually pour in 75 g of sugar while constantly beating, then chill the egg whites.
4. Then stir the butter into the melted chocolate, set aside.
5. Beat the egg yolks with the hot water until foamy, pour in the remaining sugar and keep beating until the mixture becomes creamy. Add the chocolate butter, ground almonds, cocoa and brandy and stir in briefly.
6. Finally, lift the egg whites underneath and pour the mixture into the prepared form.
7. Bake at 180 ° C for about 25-30 minutes. When testing the chopsticks, the stick should come out slightly damp, but the mass shouldn`t be too sticky either.
8. Let the cake cool down on a wire rack.
9. Meanwhile, melt the chocolate in a water bath for the topping.
10. Stir in the mascarpone and brandy to create a smooth, shiny mixture.
11. Turn the cooled cake out onto a cake plate and spread the chocolate cream all around. Garnish as desired.