Anniversary cake

For 16 pieces
  • 500 g dark chocolate
  • 8 Eggs (size M)
  • 150 g softened butter or margarine
  • 180 g Sugar
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 150 g flour
  • 1 slightly heaped teaspoon of baking powder
  • 400 g whipped cream
  • 550 g Apricot jam
  • 5 EL Cognac
  • 400 g dark chocolate couverture
  • 25 g Coconut fat
  • baking paper
180 minutes
easy
1.
Roughly chop 200 g chocolate and melt over a warm water bath while stirring. Let cool down. Separate eggs. Mix the fat, 150 g sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy. Stir in egg yolks one at a time. Add the melted chocolate and stir in. Mix the flour and baking powder and stir in. Beat the egg whites until stiff, adding 30 g of sugar at the end. Fold the egg whites into the dough in 2-3 servings. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and smooth it out. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 50 minutes. Let the cake cool in the tin for about 15 minutes. Then remove from the mold and leave to cool on a wire rack for about 3 hours. Roughly chop 300 g chocolate. Heat the cream in a saucepan, remove from the heat and melt the chocolate in it while stirring. Put the chocolate cream in a bowl, let it cool, then chill for about 1 hour. Cut the cake 2 times horizontally. Approx. Put 2/3 of the chocolate cream in a mixing bowl. Mix with the whisk of the hand mixer for about 1 minute until creamy. Spread chocolate cream on the lower base and cover with the middle base. Heat 200 g jam and 3 tablespoons cognac while stirring. Spread the jam on the middle base and cover with the top base. Chill the cake for about 1 hour. Heat 350 g jam and 2 tablespoons cognac while stirring and strain through a sieve. Brush the cake all around and leave to dry in a cool place for about 2 hours. Roughly chop 300 g couverture and melt together with the coconut oil over a warm water bath while stirring. Let cool a little, then cover the cake with the couverture. Let it sit in a cool place, preferably overnight. Put the rest of the chocolate cream in a cool place. Roughly chop 100 g couverture and melt over a warm water bath while stirring. Spread the couverture as a thin layer on a marble board and baking sheet and let it set in a cool place. Then scrape chocolate rolls with a spatula, place on a large plate and put in a cool place. The next day, stir the remaining chocolate cream for approx. 1 minute until creamy and pour into a piping bag with a star nozzle. Decorate the cake with 16–20 tuffs, chocolate chips and gold leaf. Chill until serving or giving away
2.
For 20 pieces:
3.
Waiting time approx. 16 hours
1 piece approx:
  • 540 kcal
  • 2260 kJ
  • 7 g protein
  • 32 g fat
  • 54 g carbohydrates

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