Chocolate Cake

Ingredients

• 6 Eggs
• 125 g sugar
• 100 g flour
• 30 g starch
• 3 tbsp cocoa powder
• 4 tbsp orange marmalade
• butter (for the pan)
• flour (for the pan)
• 800 g dark chocolate couverture
• 400 ml whipping cream
• 150 g butter
• chocolate shavings
• raspberries

Instructions

1. 1.

   Preheat the oven to 160°C fan. Butter a springform pan and dust with flour.

2. 2.

   Separate the eggs. Beat the whites very stiffly. Gradually fold in the sugar until the mixture is glossy and firm to touch. Sift together the flour, starch and cocoa powder. Whisk the yolks with 2 tbsp cold water until frothy. Gently fold the stiff egg whites into the yolk mixture using a whisk. Sift portions of the dry mix over the batter and fold in until a loose, lump‑free dough forms. Pour immediately into the prepared pan and bake for about 40 minutes. Check with a toothpick. Remove from the oven, let cool, then lift out of the pan.

3. 3.

   For the cream, chop the couverture and place it in a bowl. Heat the cream, pour over the chocolate and stir until melted. Add butter pieces and fold until incorporated. Let cool.

4. 4.

   Cut the cooled cake horizontally once and spread orange marmalade on one half.

5. 5.

   Spread about one‑third of the cream over the marmalade layer and smooth. Place the other half on top. Spread remaining cream around the edges. Garnish with chocolate shavings and raspberries as desired.