Ingredients
- 150 g of dark chocolate
- 110 g of soft unsalted butter + a little for the mold
- 30 g icing sugar
- 6 eggs
- 125 g caster sugar
- 1 pinch of fleur de sel
- 110 g 110 g sifted flour
- 300 g of homemade apricot jam
- 50 g whole blanched almonds
For the icing
- 70 g of whole liquid cream
- 170 g of dark chocolate
- 30 g of unsalted butter
Preparation
-
Melt the chocolate in a bain-marie. Using a whisk, beat the butter with the icing sugar, then add the melted chocolate and finally the egg yolks.
-
Beat the egg whites with the caster sugar. Gently fold them into the chocolate mixture. Add the fleur de sel and sifted flour. Pour into a buttered 20 cm diameter cake tin. Bake for 45 min at 175 °C (gas mark 5-6). Check the cooking using a knife; the blade should come out clean.
Let the cake cool on a rack before cutting it in half horizontally. -
Mix the jam then spread it over the first half of the cake, add the almonds, place the second disc on top.
Leave to set in the freezer for at least 6 hours. -
Prepare the icing: bring the cream to the boil. Melt the chocolate and butter in a bain-marie, then add the cream. Blend using a hand blender. Let cool until the mixture reaches 37°C. Remove the cake from the freezer, place it on a rack and pour the icing over it to cover it completely. Serve with whipped cream.
