Ingredients for 24 cm Springform:

200 g flour
200 g dark chocolate (72%)
200 g butter, soft
150 g sugar
150 g caster sugar
8 eggs, separated
2 teaspoons vanilla extract
½ tsp baking powder

Filling and chocolate glaze:
ca. 200 g apricot jam
15 ml dark rum
ca. 250 g dark chocolate (72%)
80g caster sugar
1 tbsp oil

Preparation: 40 minutes
Cooking time: ca. 60 minutes
Accessories: Balloon Whisk



  1. Preheat oven to 180 ° C
  2. Melt chocolate over water bath with butter, vanilla extract, and caster sugar, and cool to room temperature.
  3. Attach balloon whisk to stand mixer, and beat the egg whites with sugar until stiff.
  4. Add the melted chocolate to the mixing bowl, and at medium speed add the egg yolks one by one.
  5. Fold in the flour and egg whites.
  6. Brush a 24cm springform with butter and sprinkle with flour.
  7. Spoon the dough into the pan and bake for ca. 1 hour.
  8. Leave to cool in the tin for a few minutes then turn out, to cool on a wire rack.
  9. Heat the apricot jam with rum in a pan and stir until smooth.
  10. Diagonally half the cake, brush the jam evenly over the top and sides of the cold cake.
  11. For the glaze, melt the chocolate with sugar and mix in a tablespoon of oil
  12. Pour glaze over the cake and leave to set at room temperature.


Baked in partnership with Kenwood Switzerland

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