Ingredients: 145 g softened butter
15 g caster sugar
225 g plain chocolate
115 g plain flour
For the icing:
2 tablespoons butter225 g icing sugar
145 g apricot jam
30 g cocoa powder
Temperature:
170 º C
Steps:
First, separate the eggs in two parts, the whites in one bowl and the yolks in another. Beat the yolks.
Then, beat the butter and the sugar together and with the eggs yolks.
After, break half of chocolates in small pieces, in a small heat-proof bowl. Heat a saucepan of water over a low heat.
Later, stand the bowl over the pan and stir the chocolate until it has melted. Stir into the creamy mixture.
After that put the eggs white into a bowl with a blender.
Then, mix some flour with the cake mixture, then fold the egg whites too. Mix well with a spoon.
Later pour the mixture in two cakes tins. Then bake 35 minutes.
Make an other thick icing with the rest of the chocolate. Mix in a tablespoon of icing sugar and the butter.
Then, spread the chocolate paste into one half of the cake. And then put the other half on top.
Melt the jam (optional) in a pan over a low heat. Spread it over the top and sides o the cake with a blunt knife.
Finally, sift the cocoa powder and the rest of the icing sugar into a bowl. Add water a bit at a time. Spread it all over the cake.
