Chocolate Cake

First cream butter with sugar until the butter turns white. Stir in the yolks one at a time, as well as the melted chocolate.

Beat egg whites until stiff, sift flour with baking powder and fold in both alternately quickly but still thoroughly. Cover a 26 cm diameter baking ring with baking paper, fill in the mixture and bake at 180 °C for about 1 hour.

Allow to cool, cut out of the mold and remove the baking paper. Cut the cake once in half and fill with jam and spread on the outside – I like currant jelly best, it’s not as sweet as apricot jam.

Soak the gelatin sheets in cold water, divide the chocolate into small pieces. Heat the cream with the chocolate but do not boil. Once the chocolate has melted, stir in the squeezed gelatin and let cool slightly.

Mix with the cold butter and glaze the chocolate cake with it.

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