Brandy cake

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 250 g flour
• 250 g chocolate (block chocolate)
• 50 g almond(s), grated
• 2 tsp baking powder
• 6 eggs
• 200 g apricot jam
• 250 ml brandy
• 2 packs of dark chocolate or couverture

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

a rich cake that needs a long time to ferment

Separate the eggs. Beat the butter, egg yolks, and sugar until fluffy, then add the almonds and chocolate. Beat the egg whites and fold them into the egg yolk and chocolate mixture, alternating with the sifted flour and baking powder. Pour the batter into a greased springform pan and bake at 180°C to 200°C for 50 to 70 minutes. Check frequently for doneness. Let the cake cool, then pierce several small holes in the cake. Fill these holes with brandy (a syringe is great for this). Fill the holes with apricot jam and spread the jam over the entire top. Place the cake on a smooth surface (e.g., a cake plate) and cover it thickly with chocolate. The cake should be completely “sealed” with chocolate. Let the cake rest in a cool place (below 20°C) for at least 3 weeks.