1. Preheat oven to 325°F (170°C/Gas mark 3) and grease and line with parchment, or waxed paper, two 8-inch round cake pans. 2. Separate the eggs. Put the whites in one bowl and the yolks in another. Beat the yolks until smooth. 3. Beat the butter and sugar together with a wooden spoon until creamy. Stir in the egg yolks gradually. 4. Break the chocolate into pieces and melt in double boiler over low heat or slowly in microwave (10 seconds, stir, 10 seconds, stir & continue until melted) Stir chocolate into the creamed mixture. 5. Put the egg whites into a large bowl, or mixer fitted with a whip attachment, and whisk until they are firm and form soft peaks when you lift the whisk. 6. Mix the flour into the chocolate mixture. Then one spoonful at a time, fold the egg whites into the cake batter with a metal spoon. 7. Pour the mixture into the cake pans. Smooth the top with the back of your spoon and bake the cakes for 35 minutes. 8. When baked, run a knife around the edge of the cakes to loosen and turn out onto a wire rack to cool. 9. For Filling: Melt the chocolate in a bowl. Mix in powdered sugar and the butter. Use a knife to spread the chocolate paste onto one half of the cake. Then, put the other cake on top. 10. Melt the preserves in a pan over a low heat. Spread it over the top and sides of the cake with a blunt knife. 11. For Icing: Sift the cocoa powder and the powdered sugar into a bowl. Add water, a teaspoon at a time, until it reaches a spreading consistency then spread it all over the cake. ---------------------------------------------------------------------------
Nutrition
Ingredients
