John Myers
Ingredients for 12 servings:
- 120 g butter
- 120 g dark chocolate
- 120 g powdered sugar
- 5 eggs, including the yolk
- 30 g flour
- 40 g cornstarch (cornflour)
- 80 g sugar (granulated sugar)
- 5 eggs, of which the egg whites
- 100 g butter
- 100 g chocolate, dark
- some jam (redcurrant jam)
- some rum
- some jam (apricot jam)
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
Melt the butter and chocolate while stirring, stir until cold, add the icing sugar a spoonful at a time and gradually stir in five egg yolks. Mix the flour and cornstarch and add. Sprinkle the 8 dkg of caster sugar into the stiff peaks and continue beating. Carefully fold the foam mixture (a spoonful at a time) into the yolk mixture. Preheat the oven (electric stove) to 200°C. Place the cake in the oven and leave the oven open for 10 minutes, then bake slowly at 160°C to 180°C for about 50 minutes. Mix the rum with the apricot jam and cut the cake in half and fill it. Slowly melt the 10 dkg each of butter and chocolate until just before boiling, then let cool slightly. Spread the cake with currant jam and drizzle with the icing. Serve with whipped cream.
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