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Fine Chocolate Torte

4 servings

Ingredients

• 8 Stk Egg yolk
• 200 g Sugar
• 200 g chocolate (softened)
• 100 g butter (melted)
• 8 Stk Egg white
• 150 g Nuts (grated)
• 50 g Breadcrumbs (finely sifted)
• Apricot jam (nach Bedarf)
• 250 g Sugar (for glaze)
• 0.12 L Water
• 200 g chocolate (softened, for glaze)
• 1 EL Oil
• butter (for mold) (nach Bedarf)
• Flour (for mold) (nach Bedarf)

Instructions

1. Whisk 8 egg yolks with 200 g sugar until fluffy.
2. Fold in 200 g softened chocolate, then slowly stir in 100 g melted butter.
3. Beat 8 egg whites to stiff peaks and carefully fold in together with 150 g grated nuts and 50 g finely sifted breadcrumbs.
4. Pour the batter into a buttered and floured cake pan and bake at moderate heat for 1.5 hours.
5. After cooling, cut the torte horizontally and fill with apricot jam.
6. Brush the surface and outer edge with hot apricot jam, then cover with hand-warm chocolate glaze.
7. Chocolate Glaze: Boil 250 g sugar in 0.125 l water, smoothly stir in 200 g softened chocolate and 1 tablespoon oil.

Based on a cookbook by Hans Hofer (1964), adapted with AI.