Juicy Chocolate Cake with Jam Filling

Ingredients

• soft butter (for the springform)
• Flour (for the springform)
• 100 g dark chocolate couverture
• 250 g margarine
• 200 g sugar
• 6 Eggs
• 50 g ground hazelnuts
• 250 g flour
• 2 tbsp cocoa powder
• 200 g raspberry jam
• 20 ml rum
• 400 g dark chocolate couverture
• 2 tbsp Coconut oil
• chocolate stars
• white chocolate (for the lettering)
• silver-colored sugar pearls

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Butter and flour a springform pan.

2. 2.

   Chop the chocolate and melt it over a bain-marie. Cream the margarine with 150 g of sugar. Separate the eggs; beat the yolks into the mixture. Fold in the slightly cooled chocolate. Mix the nuts, flour, and cocoa powder together. Sift this over the egg mixture and fold in gently. Whisk the egg whites with the remaining sugar until stiff peaks form; fold half into the batter, then gently fold in the rest. Pour immediately into the prepared pan, smooth the top, and bake for about 1 hour (test with a skewer). If necessary, cover with foil.

3. 3.

   Remove from oven, carefully loosen the rim of the springform, and cool on a rack. Then cut horizontally once to halve it.

4. 4.

   Warm the jam in a small pot until liquid; strain through a sieve and stir in the rum. Spread about half of the jam on the lower base and reassemble the layers. Thinly spread the remaining jam around the edges.

5. 5.

   Chop the dark chocolate and melt with coconut oil over a bain-marie while stirring. Let it cool slightly, then coat the entire cake completely.

6. 6.

   Optionally decorate the top with chocolate stars and let dry. Before the glaze sets fully, add lettering (melted white chocolate) and sprinkle sugar pearls as desired.