Ingredients:
For the test:
8 eggs
200 g of sugar
60 g of cocoa
200 g of sugar
60 g of cocoa
120 g of flour
50 g breadcrumbs
100 g of butter
50 g breadcrumbs
100 g of butter
For a cake filling:
200 g apricot jam
For glaze:
140 g of cream
100 g of chocolate
Method of cake preparation:
Separate the egg from the yolks.
Yolks grind with half of sugar, cocoa, flour, butter and breadcrumbs, carefully add the whipped whites with sugar.
Place the mass in a greased and parchment-covered form.
Bake for 40 minutes at 200 ° C.
Leave for 6 hours.
Cut the cake into 2 cakes, spread the bottom with warmed apricot jam, cover with a second cake. Top and sides covered with icing.
Yolks grind with half of sugar, cocoa, flour, butter and breadcrumbs, carefully add the whipped whites with sugar.
Place the mass in a greased and parchment-covered form.
Bake for 40 minutes at 200 ° C.
Leave for 6 hours.
Cut the cake into 2 cakes, spread the bottom with warmed apricot jam, cover with a second cake. Top and sides covered with icing.
Preparation of chocolate glaze for cake:
In the boiling cream, add crushed chocolate, mix and cool to 40 degrees.
In the boiling cream, add crushed chocolate, mix and cool to 40 degrees.