Bosch HSLP751UC 说明手册

Pastries and Desserts

82

¾ lb. dark chocolate, grated
10 tbsp. butter
1¼ cups sugar
8 eggs
¼ cup powdered sugar
1¼ cups flour
1 level tsp. baking powder
4 tbsp. apricot jam
½ lb. dark chocolate coating

  TRUE CONV, 325°F
  60 minutes 
  Springform Cake Pan on Wire Rack
 

   

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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.

Beat the egg whites with the powdered sugar until stiff and gently combine with the 
chocolate cream mixture.

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 and bake as indicated.

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.

Warm the jam then spread it over the cake. Once cooled glaze the cake.

For the glaze, melt the chocolate coating in a water bath. Coat the whole cake in the 
glaze, making sure it is evenly spread and not too thin. Transfer the cake to a cake 
plate and let stand again for several hours.

10” springform cake pan, approx. 12 slices
Per slice approx. 410 kcal, 21 g fat, 46 g carbohydrates, 9 g protein