The Quick Recipes Quick and easy recipes
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Ingredients
Crusts
- 8 eggs
- 250 g of sugar
- 125 g of butter
- 150 g of cooking chocolate
- 250 g of ground walnuts
- 1 teaspoon of baking powder
- 2 tablespoons of oil
- for coating the crust
- 300 g of apricot jam
For the glaze
- 150 g of cooking chocolate
- 4 tablespoons of oil
Decoration
- 100 g of cooking chocolate,
- about 50-70 g of apricot jam,
- some cooking chocolate
Directions
- Put 150 g of chocolate and 125 g of butter in a saucepan with a thicker bottom and let them melt together at the lowest temperature on the stove, stirring occasionally. Leave it aside to cool down a bit
- Use a mixer to mix 8 egg yolks with 125 g of sugar for a few minutes, until the mixture becomes light and foamy, then stir in the melted chocolate and butter and beat everything together with a mixer. Add ground walnuts previously mixed with a teaspoon of baking powder, pour two tablespoons of oil, stir with a blender to combine everything. The mixture will be relatively thick.
- Beat 8 egg whites with 125 g of sugar into a stiff batter and add it to the previous mixture a couple of times, stirring with a whisk everywhere. The final mixture will be medium thick.
- Prepare a cake mold with a movable base of 20 cm in diameter and cut two circles from baking paper. One slightly larger than the mold, say, 26 cm in diameter, for lining the bottom, and the other a little smaller than the mold, 19 cm in diameter, with which we will protect the upper layer of dough from excessive drying. Coat the bottom paper lightly with oil and pour the dough into the mold. Place a second circle of paper over the raw dough, also coated with oil on the side that comes into contact with the dough. Bake for about 70-75 min at 170°C. Leave the baked cake to cool completely, at least 2-3 hours.
- Separate the chilled dough from the rim of the mold with a thin knife, release the cake and remove the top paper. Turn it over to the other side, then peel off the bottom paper and put everything back together in its original position. Use a biscuit cutter to cut the dough into two crusts. With the help of two spatulas, lift the upper cut, place it on the supporting paper, put one hand under the paper, turn the peel over the open palm of the other hand so that the cut side is up, all carefully and without bending the peel because it is prone to cracking, and lay it on the tray for serving.
- Spread the crust with apricot jam (150 g), cover with another crust and press it down a bit, then coat it with jam (another 150 g). On low heat, melt 150 g of cooking chocolate with 4 tablespoons of oil and set aside for about 15 minutes. Pour over the cake, pouring most of the glaze on the surface of the cake, and the rest on the edges. Use a spatula to spread the chocolate around the rim. Place the cake in the refrigerator to set the frosting
- Mark the cut lines with a biscuit cutter, cutting only the chocolate glaze. If the icing is very hard, leave the cake at room temperature for a while or heat the wire with a lighter before cutting. Store in the refrigerator, covered. Cut with a thin knife
