The Viennese specialty - two layers of dense chocolate cake with a layer of apricot jam.
4.5 ounces dark chocolate
3.5 ounces butter
4 ounces powdered sugar
5 egg yolks
4 egg whites
2 ounces all-purpose flour
4.5 ounces Mandelin Blanched Almond Flour or Mandelin Natural Almond Flour
1 jar apricot jam
3 ounces dark chocolate
3 ounces butter
Melt the chocolate in a small bowl over a double boiler, making sure that the bottom of the bowl is not touching the water. The water should not boil.
Mix the butter with 1/3 of the powdered sugar in a kitchen mixer and add the yolks one at a time. After the yolks are incorporated, add the warmed dark chocolate to the mixture. In a separate bowl, sift together dry ingredients. Then add dry ingredients to the chocolate mixture. Whip the egg whites and the remaining powdered sugar until stiff. Fold whipped egg whites into the chocolate mixture. Pour batter into a butter-brushed 9-inch cake ring.
Bake at 325° for 40-50 minutes.
When cake is cool, cut off thin top crust and slice cake through the middle into three even disks. Bring apricot jam to a boil and spread hot jam onto cake layers. Reassemble cake and start the glaze.
Melt chocolate in double boiler to 98° and mix it with the butter. Stir until the butter and chocolate are incorporated. Place cake on a small rack and pour glaze over the entire cake so that all the sides are covered. Take a metal spatula and smooth the top of the cake from one end to the other. Shake rack so that extra glaze runs down the cake. Refrigerate until serving.
Serves 6 to 8.