Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chocolate
Cake batter
Filling
Utensils
One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased.
How it's done
Chocolate
Place the chocolate and butter in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and butter, stir until smooth, allow to cool slightly.
Cake batter
Using the whisk on a mixer, beat the eggs and sugar in a bowl until the mixture thickens and is lighter in colour. Stir in the chocolate. Mix the flour and salt into the batter. Transfer the cake batter to the prepared tin.
To bake
Bake for approx. 20 mins. in an oven preheated to 200°C (convection). Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Filling
Slice once through the sponge, spread the apricot jam over the base of the cake. Carefully place the second sponge on top.
| Tip: | Decorate the cake with the dark couverture. |
|---|
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