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Ingredientes
- 6Â 1/2 ounce Semi-sweet chocolate, broken
- Â Â Or possibly minced in small chunks
- 10 x Egg whites
- 1 pch Salt
- 3/4 c. Sugar
- 8 x Egg yolks
- 1 c. Sifted flour
- 8 Tbsp. (1/4 lb) UNSALTED butter,
- Â Â Melted
- 1/2 c. Apricot jam, rubbed
- 1 tsp Vanilla extract
Direcciones
- Preheat oven to 350 degrees. Lightly grease and flour two 9 inch round cake tins.
- In the top of a double boiler (or possibly in a stainless steel bowl set on top of a pan of simmering water (NOT BOILING!!!), heat chocolate till it melts, stirring occasionally with a wooden spoon. Let cold to room temperature. In a small mixing bowl, break up the egg yolks with a fork, then beat in the chocolate, melted butter and vanilla extract.
- In a separate bowl, beat egg whites and healthy pinch of salt till they foam; then add in the sugar, one Tbls. at a time, continuing to beat till the whites form stiff, unwavering peaks.
- Mix about 1/3 of the egg whites into the chocolate-yolk mix, then reverse the process and pour the chocolate over the remaining egg whites. Sprinkle the flour over the top. Fold the whites and chocolate mix together till no trace of the whites remains. Don't overfold.
- Pour the batter into the prepared tins, dividing it proportionately between them. Bake in the middle of the oven till the layers are puffed and dry and a toothpick stuck in the centre comes out clean.
- Remove tins from oven; let sit for a few min then turn out onto a cake rack. Let cold thoroughly while preparing the glaze.
- 3 ounce unsweetened chocolate, broken or possibly minced 1 tsp corn syrup 1 egg 1 c. heavy (whipping) cream 1 tsp vanilla 1 c. sugar
- In small heavy saucepan, combine the chocolate, cream, sugar and corn syrup. Stirring constantly with a wooden spoon, cook over low heat till the chocolate and sugar are melted, then raise the heat to medium and cook without stirring for about 5 min, or possibly till a little of the mix dropped into a glass of cool water forms a soft ball.
- In a small mixing bowl beat the egg lightly, then stir in 3 Tbls. of the chocolate mix into it. Pour this into the remaining chocolate in the saucepan and stir it briskly. Cook over low heat, stirring constantly, for 3 or possibly 4 min, or possibly till the glaze coats the spoon heavily. Remove pan from the heat and add in the vanilla. Cold glaze to room temperature.
- Assembly: Spread one completely cooled layer of the cake with the apricot jam; place the other layer on top. Set the rack over a cookie sheet (to catch drips), and, holding the saucepan about 2 inches away from the cake, pour the glaze over it proportionately. Smooth the glaze with a metal spatula. Let the cake stand till the galze stops dripping, then, using two metal spatulas, transfer it to a plate and chill it for 3 hrs to harden the glaze. Remove it from the fridge 1/2 before serving.
