A cake recipe for all foodies:
Melt butter and 250 grams of dark chocolate over a hot water bath. Separate the eggs. Whip the egg whites until stiff. Beat egg yolks and sugar with the whisks of a mixer until light and creamy. Stir the liqueur and chocolate-butter mixture into the egg yolk cream. Add the snow on top and sift the flour over the top.
Fold in with a whisk and shape the dough into a cake springform pan (26 cm ø) lined on the bottom with parchment paper. Bake in a heated oven at 180 °C , convection oven 160 °C , gas mark 3 for about 45 minutes.
Cool. Break the remaining dark and milk chocolate into pieces and melt over a hot water bath.
Coat the cold cake with it.
Tip: Serve with whipped cream sprinkled with fine chocolate curls.
Nutritional values: Per unit about 305 Kcal 17 g fat
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