The steam oven brings chocolate cake to the next level of silky and decadent desserts.
10″ springform cake pan, makes approx. 14 slices
¾ lb grated dark chocolate
10 tbsp butter
1¼ cups sugar
¼ cup powder sugar
1¼ cups flour
1 level tsp baking powder
4 tbsp apricot jam
½ lb dark chocolate coating
1.Melt the chocolate in a water bath. Cream the butter and sugar until light and fluffy. Separate the eggs. Gradually add the melted chocolate and egg yolks to the butter mixture and beat well.
2.Beat the egg whites with the powder sugar until stiff and let it slide onto the chocolate cream mixture.
3.Combine the flour and baking powder and sift onto the egg mixture. Carefully mix everything together. Cover the base of the springform cake pan with parchment paper. Pour the mixture into the pan, level the surface and bake the cake with True Convection at 325° F for 60 minutes.
4.Allow the cake to cool in the pan. Loosen the sides from the pan with a sharp knife, turn it out and remove the parchment paper.
5.Warm the jam then spread it over the cake. Let stand in a cool place for several hours. Once cooled glaze the cake. Melt the chocolate coating in a water bath. Coat the whole cake in the glaze. Transfer the cake to a cake plate and let stand again for several hours.