Fruitful Chocolate Cake with Apricot Jam

Ingredients

• 200 g sugar
• 8 eggs
• 80 g cocoa powder
• 120 g flour
• 100 g butter
• 50 g breadcrumbs
• 1 cup apricot jam
• 300 g dark chocolate
• butter (for the pan)
• chocolate shavings (cut from a chocolate block with a sharp knife)

Instructions

1. 1.

   Separate the eggs. Beat yolks with 100 g sugar until fluffy. Whisk egg whites with remaining sugar until very stiff. Sift cocoa powder and flour over the yolk mixture, melt butter and pour in. Gently fold in, then fold in whipped whites and breadcrumbs.

2. 2.

   Grease a springform pan, pour batter in and bake at 200°C for 40 minutes. Transfer to a cooling rack and let rest at least 6 hours. Spread apricot jam all over the cooled cake.

3. 3.

   Melt chopped chocolate in a double boiler and evenly coat the cake with it, sprinkling chocolate shavings on top.