Ingredients
- 6 eggs
- 145g softened butter
- 145g caster sugar
- 225g plain chocolate
- 115g plain flowr
- 2 tablespoons butter
- 225g icing sugar
- 145g apricot jam
- 30g cocoa powder
- Separate the whites and the yolk. Beat the yolks.
- Beat the butter and the sugar. Stir in the egg yolk gradually.
- Break half chocolate into pieces. Heat a saucepan of water over a low heat.
- Stand the bowl over the pan and stir the chocolate until it´s melted.
- Put the egg whites. Whisk them until the are firm and form soft peaks.
- Mix the flour into the cake mixture then fold in the egg whites with a metal spoon.
- Pour the mixture into the cake tins. Smooth the top with the bock of a spoon. Bake the cakes for 35 minutes.
- Run a knife around the edge of the cakes to loose them. Leave them to cool.
- Melt the rest of the chocolate in a bowl. Mix in a tablespoon of icing sugar and the butter.
- Use a knife to spread the chocolate onto one half of the cake. Then put the other cake on top.
- Melt the jam. Spread it over the top.
- Sift the cocoa powder and the rest of the icing sugar into a bowl. Spread it all over the cake.
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