by Culinista Annouchka
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Photo by Culinista Annouchka
Culinista Annouchka's Notes:
Expand6 eggs, separated Ask a question about this ingredient
150 grams white sugar Ask a question about this ingredient
150 grams butter, room temperature Ask a question about this ingredient
210 grams semisweet chocolate Ask a question about this ingredient
30 grams all purpose flour Ask a question about this ingredient
Butter two 8" square cake pans & line with parchment paper. Preheat the oven to 230C or 425F.
Ask a question about this stepMelt the chocolate on top of a double boiler. Set aside to let cool.
Ask a question about this stepIn a mixer, beat the butter until it is thick & fluffy, about 10 minutes - the butter will become pale yellow.
Ask a question about this stepWhen the butter is ready, add the sugar and the egg yolks one by one and little by little. Beat until each is incorporated before adding the next.
Ask a question about this stepIn a separate bowl, beat the egg whites until stiff peaks form.
Ask a question about this stepAdd the chocolate to the butter/yolk/sugar mixture and combine.
Ask a question about this stepAdd 1/3 of the egg whites to the chocolate mixture and fold in until fully incorporated. Then add the rest of the egg whites and fold in.
Ask a question about this stepSprinkle the flour on top of the chocolate cake mixture and fold in gently. Pour batter evenly into the two cake pans.
Ask a question about this stepPlace in the center rack of the oven for 10 to 15 minutes, or until the cake is set and pulls away from the sides of the pan. Let the cakes rest for 10 minutes before removing from the cake pans. While the cake is cooling, place the apricot jam in a saucepan on medium low heat for 5 minutes. Pour the jam through a sieve so that it is very smooth.
Ask a question about this stepTo assemble: place 1 cake on a serving platter and top with the warm apricot jam, spreading evenly. Top with the second cake layer and dust with confectioners sugar. Delicately slice the edges off to make an even square. Serve thin slices with real whipped cream.
Ask a question about this stepI love the simplicity of the ingredients.
You're welcome, just don't tell my mom!
Great idea with the pluot jam! I'm sure it would work very well.
Mmmmmm, how very interesting. Sounds so tasty. I can see how the slight tartness of the apricot would be such a nice counterpoint . . . . I'd like to try this with my late-season pluot jam, which was particularly tart this year, but flavorful. Thanks for sharing the family secret recipe!! ;o)
Nozlee is the Assistant Editor of Food52.
Yes its what I love as well! No messing around: chocolate, eggs, butter & sugar!