Chocolate Cake

For the chocolate cake, cream soft butter with powdered sugar and vanilla pulp. Gradually beat in the egg yolks and beat until thick and fluffy.

Melt the chocolate in a water bath and then stir it in. Beat the egg whites with the granulated sugar until stiff and glossy. Pile this on top of the mixture, sift the flour over the top and fold in with a wooden spoon.

Butter the springform pan and dust with flour. Pour in the mixture, smooth it out and bake in a preheated oven at 170 °C for just under an hour.

Leave the oven door ajar for the first 10-15 minutes. Turn out of the pan and let cool, cut horizontally with a knife.

Stir the slightly warmed jam until smooth, spread it on both cake layers and put them back together. Spread jam on the outer sides and allow to dry slightly.

Heat glaze and pour over cake in one go, smoothing with as few strokes as possible. Allow to dry until glaze has set.

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