Chocolate Cake

For the chocolate cake, melt butter in a saucepan and bring to the boil with 50 ml of whipping cream. Remove the saucepan from the heat and weigh out 200 g of dark chocolate coating and stir in. Stir until the chocolate is dissolved.

Beat the egg whites with the sugar until stiff and add the egg yolks while the food processor is running. Whisk the mixture for about 15-20 minutes. The mixture should be golden and fluffy.

Gently fold the lukewarm liquid chocolate mixture into the egg mixture with a rubber scraper. Sift the flour into the mixture with a sieve and fold into the egg mixture with a rubber scraper.

Preheat the oven to 180 C (convection oven). Then pour the mixture into a springform pan. Bake the cake for about 25 minutes and then immediately remove from the oven, otherwise it will be too firm.

Cool the cake quickly to at least room temperature. Do not cool the cake in the refrigerator. Heat 150 ml of whipping cream in a saucepan and stir in the remaining dark chocolate.

Do not heat above 40 °C (until a shiny surface forms). Place the cake draining grid on the cooled cake. Now turn the entire cake with the grid so that the tray is on top. Remove the tray.

Pour the glaze onto the center of the cake and immediately spread evenly by swirling in a circular motion until the cake is completely coated with it.

Chill the cake until the glaze is set and then cover with a cake pan,

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