by Culinista Annouchka
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Photo by Culinista Annouchka
Culinista Annouchka's Notes:
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6
eggs, separated
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150
grams white sugar
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150
grams butter, room temperature
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210
grams semisweet chocolate
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30
grams all purpose flour
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Butter two 8" square cake pans & line with parchment paper. Preheat the oven to 230C or 425F.
Ask the hotline about this step!Melt the chocolate on top of a double boiler. Set aside to let cool.
Ask the hotline about this step!In a mixer, beat the butter until it is thick & fluffy, about 10 minutes - the butter will become pale yellow.
Ask the hotline about this step!When 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 the hotline about this step!In a separate bowl, beat the egg whites until stiff peaks form.
Ask the hotline about this step!Add the chocolate to the butter/yolk/sugar mixture and combine.
Ask the hotline about this step!Add 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 the hotline about this step!Sprinkle the flour on top of the chocolate cake mixture and fold in gently. Pour batter evenly into the two cake pans.
Ask the hotline about this step!Place 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 the hotline about this step!To 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 the hotline about this step!I 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)
Yes its what I love as well! No messing around: chocolate, eggs, butter & sugar!