Chocolate Cake with Chili and Ginger

1 Preheat the oven to 200 °C. Grease a springform pan (diameter 24 cm) with butter and sprinkle with flour.2 Sift the flour. Cut chocolate into small pieces and melt over steam. Separate eggs into yolks and clear. Cream soft butter with powdered sugar, vanilla sugar, ginger and a pinch of salt. 3 Gradually beat in yolks first, then the melted chocolate. Beat egg whites with granulated sugar until creamy and fold into chocolate mixture. Fold in flour.4 Pour mixture into prepared pan, spread evenly and bake in oven (middle rack) for about 45 minutes. Remove the cake from the oven and let it cool in the pan.5 Remove the cake from the pan and cut it once horizontally. Heat jam and stir until smooth. Spread lower cake layer evenly with approx. 3 tablespoons jam, place upper cake layer on top. Spread remaining jam smoothly all around the cake. 6 For the glaze, mix couverture with cream and honey and melt over steam, stirring frequently. Pour glaze over cake and spread evenly. Refrigerate the cake for approx. 2 hours to allow the glaze to set.

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