You will need:
- 140 g butter
- 140 g icing sugar
- 140 g chocolate
- 140 g all-purpose flour
- 6 eggs
- 1 tsp rum
- 1 tsp water
- 3 to 4 tsp apricot jam
- 140 g chocolate
- 115 g granulated sugar
- 1/4 cup of water
- 1/4 tsp melted butter
Step 1:
Prepare round cake tin size 8 inches (20 cm).
Sift all-purpose flour twice.
Separate egg yolks and whites.
Cream butter with 115 g of icing sugar.
Melt chocolate with 1 tsp of water (chocolate must be soft but not hot).
Add egg yolks and melted chocolate gradually to butter and sugar mixture.
Add 1 tsp rum to mixture and stir lightly.
Step 2:
Preheat oven to 180°C (350°F/ gas mark 4)
Step 3:
Whisk egg whites until stiff with 1 ounce icing sugar.
Put beaten egg whites into remaining mixture alternately with the all-purpose flour.
Bake in buttered and floured round cake tin for about 50 to 55 minutes.
Step 4:
When baked, cool 2 minutes, than remove to cooling rack.
Spread 3 to 4 tsp of warmed apricot jam over cold cake and put chocolate icing on the cake.
Step 5:
In a saucepan dissolve 115 g granulated sugar in a 1/4 cup of water and than bring to boil.
Brush the sides of the saucepan with a brush dipped in cold water to prevent crystals forming.
Cook to ” small thread ” stage, than remove from fire and leave to cool.
Step 6:
Melt 140 g chocolate until soft but not hot.
Add lukewarm sugar into melted chocolate, than add a 1/4 tsp melted butter into chocolate icing and stir well.
Put chocolate icing on the cake.
NOTE:
Thickness of the chocolate icing must be equal that of the apricot jam.
Step 7:
Serve next day with whipped cream if desired.
No comments:
Post a Comment