Chocolate Cake

Ingredients

• 50 g mocha chocolate
• 30 g Butter
• 2 Eggs
• 60 g sugar
• 1 pinch salt
• 60 g flour
• 1 tsp Cornstarch
• butter (for the pan)
• breadcrumbs (for the pan)
• 2 tbsp apricot jam
• 3 tbsp orange liqueur
• 40 ml cold espresso
• 70 g dark couverture chocolate
• ready-made decoration (chocolate heart and chocolate lettering from the pastry chef)

Instructions

1. 1.

   Melt the chopped mocha chocolate in a double boiler over low heat, stirring occasionally, then let it cool slightly. Melt the butter in a small pot over low heat.

2. 2.

   Separate the eggs. Beat the yolks with sugar and 1 tbsp warm water until frothy. Whisk the whites with salt until stiff peaks form.

3. 3.

   Fold about two-thirds of the meringue into the yolk mixture, then gently fold in the still liquid couverture chocolate and melted butter. Sift flour and cornstarch over the batter and stir in. Fold the remaining meringue lightly.

4. 4.

   Grease a springform pan and dust it thinly with breadcrumbs. Pour half the batter into the pan and bake at 180°C (mid) for about 15 minutes.

5. 5.

   Remove the cake, let it cool slightly, then loosen the sponge from the sides. Reclose the pan, line again with butter and breadcrumbs, pour in the remaining batter, bake again and release.

6. 6.

   Stir the apricot jam with orange liqueur (or orange juice), warm a little, and strain through a sieve.

7. 7.

   Poke both layers several times with a wooden skewer, soak them with espresso. Spread jam on one layer, place the other on top.

8. 8.

   Melt the couverture chocolate in a double boiler, drizzle over the cake, spreading the glaze evenly around. Decorate with the chocolate heart and lettering.