French Cognactorte

Ingredients for 1 servings:

• 250 g butter
• 200 g sugar
• 6 egg yolks
• 250 g flour, sifted
• 2 tsp baking powder
• 250 g chocolate (block chocolate), grated
• 50 g almond(s), ground
• 6 egg whites
• 1 pinch of salt
• 250 ml cognac
• e.g. marmalade (orange marmalade)
• 300 g chocolate coating (dark chocolate coating)
• 1 rib(s) palm fat (Palmin)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

chocolatey, festive, can be prepared

Beat the egg whites with 50g of the sugar until stiff. Make a batter with the butter, 150g of sugar, egg yolks, flour, baking powder, dark chocolate, almonds, and salt. Fold in the beaten egg whites. Pour the batter into a prepared cake tin. Bake in a preheated oven at 200°C for about 40 minutes (use a skewer to check that the cake is cooked through). Remove the cake from the oven and immediately drizzle with the cognac, then let it cool. Carefully melt the chocolate coating with the Palmin in a water bath (not too hot). Place the cake on a cake rack (line baking paper underneath), spread with the orange marmalade, and then generously cover with the chocolate glaze. After 2-3 days, the cake tastes even better than freshly baked! Tip: Once the chocolate glaze has cooled down, you can scrape it off the baking paper and store it in the fridge until you need it again (this is for those on a budget).