For the chocolate cake, preheat the oven to 170° Celsius. Then, in a bowl, beat 170g of confectioners’ sugar with the egg whites until stiff. Melt the chocolate and butter over a bain-marie.
Then let it cool down a little. In another bowl, beat the egg yolks with the powdered sugar until foamy and add the chocolate. Then alternately fold in the beaten egg whites and the flour mixed with the baking powder.
Pour into a springform pan and let bake for about an hour. Use a chopstick to check if the cake is cooked through. Divide the cake in half and spread jam on the bottom of the cake.
Put the lid back on and spread the cake with jam all around. Then spread the chocolate cake with the chocolate icing.
Preparation Tip:
In addition, you can decorate the chocolate cake with white chocolate chips.
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