Categories: dessert, not tried
Ingredients
- 150 grams butter
- 75 grams sugar
- 1 packet vanilla sugar
- 150 grams melted semi-sweet chocolate
- 2 eggs
- 4 egg whites
- 150 grams flour
- 15-25 grams cocoa
- 3 grams (1 heaping teaspoon) Backing powder
- 4 egg whites
- 75 grams sugar
- 4-6 tablespoons black currant jelly
- 100 grams bitter sweet chocolate
- 5 tablespoons cream
Directions
-
Stir together little by little butter, sugar, vanilla sugar, melted chocolate, and eggs.
-
Add 4 beaten egg whites, flour, cocoa and backing powder.
-
Mix, sift, beat the egg whites until they hold stiff peaks. slowly beat the sugar into the egg whites carefully.
-
Add the whites into the batter and pour into a baking paper covered Springform pan.
-
Bake at 175-200 degrees Celsius about 40 minutes.
-
Let it cool completely and cut it in half.
-
Spread 2-3 Tablespoons black currant jelly and place the halves together again.
-
Spread another 2-3 tablespoons black currant jelly over and around the sides of the torte.
-
break the bitter sweet chocolate into small pieces in a small pan placed in a double boiler.
-
Heat with cream and mix until it’s a smooth consistency.
-
Frost the cake with the mixture.