Chocolate cake (2) (Torta al Cioccolato (2))
Instructions
Dissolve over heat the chocolate (170 g) along with two tablespoons of milk, stirring with a spoon.
Very firm snow mounted the 6 egg whites.
In a bowl beat the butter to foam with sugar, then slowly add the melted chocolate and warm, and the egg yolks one at a time.
Very gently mix in flour (better use a stainless steel sifter or sieve) and egg whites.
Pour the mixture into a cake Tin (approximately 24 cm) greased and floured.
Cook in the oven already warm (200 degrees) for about 30 minutes.
Remove from the oven, unmold and let cool.
Cut the cake in two disks (you can use a sturdy wire, which IMHO is better than with the knife).
Brush the inside of the disc with the rum, then spalmarci on the apricot jelly, then still a little rum.
Close with the other disk.
Prepare the glaze by melting chocolate (140 g) grated in a Bain-Marie with the icing sugar with hot water and how much it will need to get a thick but smooth and leaking.
Cover the cake with the glaze.
It takes about 3 hours (including cooling) and a lot of patience.
Ingredients and dosing for 8 persons
- 170 g of butter at room temperature
- 150 g of sugar
- 310 g of chocolate
- 6 eggs
- 225 g of sifted flour
- 1 jar of apricot jelly
- 2 tablespoons of milk
- A few tablespoons of icing sugar
- 1 dram of rum