A simple but delicious cake recipe:
Separate eggs. Beat vanilla sugar, butter, sugar until very creamy.
Gradually mix in the 6 egg yolks. Add softened chocolate. Mix spelt flour and baking powder and mix gently. Whip egg whites with a little sugar until stiff and fold in carefully. Spread the mixture on a baking tray lined with parchment paper and bake at 160-170 degrees hot air for about 25 minutes. Then spread the warm cake with strained currant or raspberry jam. For the chocolate glaze, heat the cream, remove from the heat and add the chopped chocolate. Stir continuously until the chocolate is completely smooth. Cool just long enough for the glaze to remain gooey.
Frost cake with chocolate glaze. Portion and bring to table on plates.
1.15 pm from : : Martha Springer, 5020 Salzburg
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