Rich in flavor and chocolate cake, juicy, with almonds and chocolate coating. From radicio.com
Ingredients for the cake:
Eggs: 1 all other 5 separately yolks from the egg whites
Ζάχαρη : 215 g.
Chocolate ( 40 % cocoa) : 265 g. broken into pieces
Instant coffee powder: 1 teaspoon
Hot water: 1 teaspoon
grated almonds: 150 g.
For coating:
Apricot jam: 4 tablespoons
Chocolate ( 40 % cocoa) : 225 g.
Butter: 100 g.
Implementation:
Preheat oven to 190 degrees. Butter a round pan, 23 from. in diameter and paves the bottom with greaseproof paper baking.
Put the chocolate in a bain marie and melt. Dissolve coffee in water and add to the melted chocolate. Stir and remove from the bain marie. Leave aside.
Beat the whole egg and 5 yolks, together with the sugar in a mixer, until white and become fluffy. Subsequently, stirring gently, add slowly – slowly the melted chocolate and finally grated almonds.
In another bowl, beat the egg whites until they are stiff, but not dry meringue.
Add the meringue to the chocolate batter and stir gently, until incorporated.
Pour the dough in the pan to prepare and bake for 50 minutes. Try with a stick if it is cooked in the center.
Remove cake from oven and let stand for 10 min in the pan to drop the temperature. Upside down on a rack, remove the wax paper and allow to cool completely.
Heat gently jam and brush, Spread around the cake (after he has completely cooled)
Melt the chocolate coating in a bain-marie. Add butter and stir to completely melt and incorporated.
Lay a large waxed paper beneath the grill with the cake. pour slowly – little chocolate on the cake with a spatula to spread over the surface and around.
Allow the cake to stabilize the coating and then transfer it carefully platter.
