Wednesday, November 2, 2011

Cake Chocolate - Marmelade

6.5 oz (180 g) cooking chocolate
5 oz (140 g) butter
5.5 oz (160 g) sugar
8 eggs
4 oz (120 g) vanilla sugar
3.5 oz (100 g) apricot marmalade

9 oz (250 g) cooking chocolate
4 oz (120 g) sugar
2/3 cup (1,5 dl) of water
1 teaspoon margarine

Make a mixture from butter, melted chocolate, flour, sugar and vanilla sugar. Stir constantly, add the yolks separately and carefully stir the egg whites firm snow. Bake in buttered and floured mold for an hour at 300° F (150° C). When it's done leave cake for 2-3 minutes to cool then remove it from mold. Cut it horizontally on half, spread marmelade on inner side and join them together again. Biscuit place on grid with baking sheet. In 1/4 cup (0,5 dl) of water warm the remaining of marmelade and spred it outside of the cake. Leave it to cool. Melt powdered sugar on steam, add in it chocolate and stir to make mixture smooth. Pour the glaze on cake and make glaze smooth with the knife.

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