12 Serves
89 Mins
Preheat your oven and prepare a baking pan with parchment paper. Using an electric mixer, beat the eggs and sugar until light and fluffy, then gently fold in the flour and cocoa powder.
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AmericanVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
13 µg / 400 µgCalcium
39 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
71 mg / 1,250 mgPotassium
159 mg / 4,700 mgSodium
48 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
2 g / 28 gSugar
28 g / 50 gSaturated Fat
5 g / 20 gCholesterol
116 mg / 300 mgCaffeine
10 mgNet Carbs
40 gAlcohol
0 g
Pour the batter into the baking pan and bake until a toothpick comes out clean. Allow the sponge to cool completely on a wire rack.
While the cake cools, prepare the ganache by melting dark chocolate with heavy cream over a double boiler, then whip until smooth and set aside to thicken.
Slice the cooled sponge into two layers. Spread a thin layer of apricot jam on one half, top with the chocolate ganache, and place the second sponge layer on top. Chill before cutting into squares.
10
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Tunisian
American