12 Serves
106 Mins
Preheat your oven to 175°C and grease a springform pan.
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HungarianVitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
76 µg / 400 µgCalcium
110 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
323 mg / 1,250 mgPotassium
540 mg / 4,700 mgSodium
368 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
70 µg / 55 µgFiber
2 g / 28 gSugar
31 g / 50 gSaturated Fat
12 g / 20 gCholesterol
609 mg / 300 mgCaffeine
15 mgNet Carbs
66 gAlcohol
0 gMelt the dark chocolate in a double boiler and set aside to cool slightly.
Using an electric mixer, beat the unsalted butter and sugar until light and fluffy, then incorporate the egg yolks and melted chocolate.
In a separate bowl, whisk the egg whites until stiff peaks form, then gently fold them into the chocolate mixture along with the all-purpose flour.
Pour the batter into the prepared springform pan and bake for 45-50 minutes until a tester comes out clean.
Allow the cake to cool completely on a wire rack.
Slice the cooled cake horizontally, spread a generous layer of warmed apricot jam between the layers, and reassemble.
Prepare the ganache by heating heavy cream and pouring it over chopped dark chocolate, stirring until smooth, then pour over the cake to glaze.
3
g110
g9
g
British