Chocolate Cream Cake

Ingredients

• 60 g dark chocolate couverture
• 60 g Butter
• 25 g sugar
• 3 egg yolks
• 70 g flour
• 1 tsp Baking powder
• 50 g chopped almonds
• 5 egg whites
• 40 g sugar
• 1 jar apricot jam
• 0.125 l water
• 1 tsp carob powder
• 100 g chocolate
• 250 ml Whipping Cream
• 1 tbsp cocoa powder
• 100 g chocolate (for shavings)
• 1 pack chocolate stars

Instructions

1. 1.

   Cut the couverture finely and melt it in a double boiler. Beat butter, sugar and egg yolks into a creamy mixture. Mix flour, baking powder and almonds together. Whisk egg whites with sugar until very stiff. Fold the warm melted couverture into the buttercream with a whisk, then gently fold in the egg whites and flour. Grease a 28 cm springform pan and pour in the batter. Preheat oven to 180°C and bake for about 30 minutes. Let the base cool on a wire rack and cut it once.

2. 2.

   Heat the apricot jam gently until smooth and spread one third over the lower base, then place the second base on top. Spread the remaining jam over the surface and let the layer dry.

3. 3.

   Crush 100 g chocolate and melt with water, carob and 20 g butter in a small pot while stirring constantly. Pour the chocolate glaze over the cake surface and spread it with a palette. Let it set. Whip cream with cocoa powder until stiff and brush the cake with it.

4. 4.

   Scrape chocolate shavings onto the cake to decorate. Finish with ready-made chocolate stars.