John Myers
Ingredients for 1 servings:
- 200 g butter, soft
- 200 g dark chocolate, 60% cocoa content
- 60 g powdered sugar
- ½ vanilla pod(s), scraped pulp
- 6 large eggs, separated
- 250 g sugar
- 200 g flour
- 1 pinch of salt
- 4 cl rum
- 250 g apricot jam
- 40 g powdered sugar
- 125 ml water
- 300 g sugar
- 20 g butter, soft
- 100 g dark chocolate, 60% cocoa content
- possibly whipped cream
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 30 minutes
Melt the chocolate and let it cool to about 36°C. Cream the butter with the powdered sugar, vanilla, and salt until fluffy, gradually whisk in the egg yolks, then add the chocolate. Beat the egg whites with the sugar until stiff peaks form and carefully fold them into the mixture, alternating with the flour. Pour the mixture into a well-greased springform pan and bake in a preheated oven at 200°C for about 20 minutes, then for 40 minutes at 170°C. Turn the finished cake out onto a piece of baking paper dusted with sugar and let it cool. Cut the cake in half. Mix the rum, 1 tablespoon of water, and the powdered sugar together and coat both layers with it. Spread the bottom half with 150g of jam, put the cake back together, and spread the outside with the remaining jam, which you have briefly boiled. Then let it dry for at least 1 hour. For the glaze, boil the sugar and water for about 5 minutes, then let it cool slightly. Dissolve the butter and stir it in. Soften the chocolate in a double boiler and mix it well with the still-warm sugar solution to create a thick, smooth glaze. If it’s too thick, thin it with a little water. Spread the lukewarm glaze over the cake. Refrigerate the cake until it has dried. Garnish with whipped cream, if desired.
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