Ingredients
For the Cake
- 150 g butter, room temperature
- 150 g dark chocolate, minimum 55% cocoa
- 200 g sugar
- 6 eggs, room temperature
- 100 g almond meal
- 50 g flour
- 8 g baking powder
- 150 g apricot jam
For the Ganache
- 250 g dark chocolate, minimum 70% cocoa
- 400 ml cream
Instructions
- Prepare the Chocolate: Melt 150 g of the dark chocolate gently in a double boiler or microwave in short bursts until smooth. Allow it to cool slightly.
- Cream Butter and Sugar: In a large bowl, beat 150 g of room temperature butter with 200 g sugar until the mixture becomes light and fluffy.
- Add Eggs: Separate the eggs. Mix the egg yolks into the butter and sugar mixture one at a time, ensuring each is fully incorporated before adding the next.
- Combine Chocolate and Batter: Stir the melted chocolate into the batter until evenly mixed.
- Whisk Egg Whites: In a clean bowl, whisk the egg whites to stiff peaks. Gently fold the egg whites into the chocolate batter to maintain the light, airy texture.
- Add Dry Ingredients: Sift together the almond meal, flour, and baking powder, then fold carefully into the batter, preserving as much air as possible.
- Bake the Cake: Preheat the oven to 170°C (338°F). Grease and line a 23 cm (9-inch) springform pan. Pour the batter into the pan and bake for approximately 50-55 minutes until a skewer inserted in the center comes out clean. Let the cake cool completely in the pan before removing.
- Slice and Fill: Once cooled, slice the cake horizontally into two layers. Warm the apricot jam slightly to make it spreadable, then evenly spread it over the bottom layer. Place the top layer back on and coat the entire cake with the remaining apricot jam, letting it soak in slightly.
- Prepare Ganache: Chop the 250 g dark chocolate finely and place it in a bowl. Heat the 400 ml cream until just boiling, then pour it over the chocolate. Let it sit for a minute before stirring gently until smooth and glossy.
- Glaze the Cake: Place the cake on a wire rack with a tray underneath. Pour the ganache evenly over the cake, using a spatula to smooth the surface and sides. Let the ganache set at room temperature or in the fridge until firm.
- Serve: Once the ganache has fully set, transfer the cake to a serving plate. Slice and enjoy the iconic rich chocolate flavor contrasted by the fruity apricot filling.
Notes
- Room temperature eggs and butter ensure a smooth batter.
- Be gentle when folding in the egg whites to keep the cake light and airy.
- Use high-quality dark chocolate for richer flavor.
- Warming apricot jam makes spreading easier and prevents tearing the cake layers.
- The cake can be stored in the refrigerator covered; bring to room temperature before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: Austrian
- Diet: Vegetarian
