INGREDIENTS
200 g of dark chocolate to 70% (the best possible)
120 g of butter
180 g of sugar
120 g of flour 00
8 yolks
10 egg whites at normal temperature
A teaspoon of vanilla essence
6 tablespoon of sliced ??apricot jam
salt
For icing
240 g of velvet sugar
180 g fresh liquid cream
90 g of dark chocolate cover
1 egg
One teaspoon of glucose/dextrose
A teaspoon of vanilla extract
For the baking tin
A nut of butter
little flour
To accompany
Whipped cream not sugared in quantity as desired
PREPARATION OF THE RECIPE
For the cake, I cut the chocolate and pick it up in a bowl with small pieces of butter and melt it into a bain-marie (without the water touching the bottom of the bowl) or in the microwave, then let it cool. I sift the flour.
I gather the yolks in a bowl, briefly mix them with a whip and then mix vigorously with the mix of butter and chocolate, a pinch of salt and vanilla essence.
Put the egg whites in a large bowl and mount them with the electric whip until soft snow. At this point I add the sugar, one spoon at a time, and continue to mount up.
We gently amalgamate a small part of the mounted egg whites with the chocolate cream , then put the cream with the rest of mounted egg whites. I spread the surface of the compound with the flour by pouring it from a silkworm and gently smoothing it with a soft spatula, with a downward movement only until I see the album white.
Towel the mixture in a 28cm cake, grated and floured, and step into the oven previously heated to 170 ° for 50 minutes until the cake is beautifully swollen and dry (I do the classic dough test that needs to come out dry). After cooking, pour the cake and let it cool for a few hours on a grill (you can prepare it even the day before).
I prepare the icing. Toward cream in a heavy-bottomed casserole with broken chocolates, velvety sugar and glucose. I bake on a gentle fire (on the small flame) mixing until sugar and chocolate are completely loose. Now increase the flame and, without mixing, I cook for 5 minutes. Meanwhile I dip an egg in a bowl and, continuing to beat, I add 3-4 tablespoons of icing. Toward the mixture in the casserole, mix it vigorously with a frying pan and bake in a gentle heat for 3 minutes, stirring continuously until the glaze forms a dense layer on a spoon. Out of the fire I combine the essence of vanilla and let it cool until I see that it thickens.
I split the cake into two disks and cover the bottom disc with a uniform layer of jam, then recompose the cake and put a large sheet of paper in the grid. Hold the container with the icing glaze 5 cm away to the icing in the center of the cake and spoon it with a spatula making it fall on the walls. When icing does not drip any more, I move the cake into a plate and step in the refrigerator for a few hours. I take it half an hour before serving it and accompany it with whipped cream.
THE GOOD WINE TO BE COMBINED
The saturating strength of chocolate tends to turn off the taste of almost any wine, both alcoholic and structured. Classical theory suggests opting for rare typologies such as Barolo Chinato, a liqueur Cannonau like Anghelu Ruju or Banyuls (sweet red of southern France).
