Cake:
4 1/4 oz dark chocolate 70% cacao
8 1/2 tbs butter
6 eggs separated
6 tbsp confectioners sugar
1/4 tsp salt
1/3 cup granulated sugar
2/3 cup flour
5 tbsp corn starch
Filling:
1 cup apricot jam
2 tbsp rum
Glaze:
1 cup granulated sugar
1/2 cup water
5 1/4 oz dark chocolate 70% cacao chopped
Serving: Whipped cream to serve
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Prepare: Grease 9 inch round cake pan with butter and flour it.
Separate the eggs.
Preheat oven 350°F.
SECOND:
Melt some chocolate: Using double boiler melt the chocolate and butter over low medium heat not boiling water.
Set a side.
THIRD:
Mix it. In a large bowl add egg yolks, confectioners sugar using stand mixer to beat it until pale color - about 5 minutes.
Slowly add melted chocolate.
Mix it until all blended well.
FORTH:
Beat egg whites: In a medium bowl add egg white and salt beat it with hand mixer until soft peaks.
Add granulated sugar slowly and beat until stiff and glossy.
FIFTH:
Combine it: Shift flour and corn starch into egg yolk mixture.
Mix it.
Add 1/3 egg white at a time and fold it gently.
BAKE IT:
Pour it. Bake it: Pour the batter into the prepared cake pan.
Bake it for 10 minutes with put a wood spoon between the oven door.
Then lower the heat to 275°F.
Bake it for another 40-45 minutes. It is done when you can insert a wooden skewer in the middle and it comes out clean.
Take off the oven and leave it for 10 minutes.
Then remove from the pan and let cool on a rack upside down.
SEVENTH:
Filling. In a small pan heat the apricot jam together with rum.
Cook it for a few minutes.
Set aside.
EIGHTH:
Make the glaze. Place the sugar, water, chocolate in a small pan over medium heat.
Bring to a boil for 5 min.
Remove from heat and add chopped chocolate
Stir to it melt
Then bring to almost a boil again.
Remove from heat and let it stand for 7 minutes and stir occasionally.
Chocolate will be smooth and glossy.
NINTH:
Make the cake. 1. When the cake is completely cooled down use sharp knife to cut it horizontal in a half.
2. Spread the filling with a spatula on the bottom half. Put top half back on.
3. Pour the warm chocolate mixture on the cake. Use a cake spatula or knife to spread the chocolate more or less evenly on top and sides, so the whole cake is covered.
WAIT:
Wait. Now the toughest part. Let the cake sit over night if possible. This will bring out all the flavors.
EAT IT.
Serve with some whipped cream. Enjoy your cake with tea, coffee or as dessert with port.
