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PdfThe ingredients you need for a 9 inch cake:
The Glaze
First, chop the chocolate and combine with the butter, the honey and a pinch of salt in a bain marie. Make sure the bowl does not touch the boiling water. Heat and stir until almost melted then remove from the heat. The rest will melt from the residual heat, whisk until very smooth. Let it cool until ready to use.
Make sure your eggs are at least room temperature, ideally put them in a warm water bath, it will be much easier to incorporate air.
Put the soft butter and the powdered sugar in your mixer and cream with your whisk attachment.
Separate egg yolks and egg whites.
Add one yolk at a time into the creamed butter, keep beating for 10 minutes until the mix looks really light and frothy, add a pinch of salt.
In the meantime, melt the chocolate for the cake in a bain marie over steam.
Fold the warm (not hot) melted chocolate into the butter/egg mixture.
Whisk the egg whites until they form soft peaks, then slowly pour in the sugar.
Carefully incorporate ⅓ of the whipped egg whites into the batter. Add another ⅓ of the whipped egg whites then fold in the sifted flour and then the last third of the egg whites. Do this as gently as possible to keep as much air in the batter as possible.
Pour equal parts of the batter in two greased 9 inch springforms with baking paper on the bottom. Bake at 325°F for about 30 -35 minutes. Start checking at 25 minutes, every oven is different.
Remove from the oven and let cool on a rack.
The top of your two cakes will be uneven, so slice of a very fine layer with a sharp bread knife, then cut 2 even layer from each cake. You should have 4 layers of cake now. Keep the the tops and crumble the trimmings and mix with some of your chocolate glaze to create a paste. Set aside. You need this to fill in the sides before you glaze your cake.
Blitz your apricot jam until very smooth. Put the first layer of your cake on a wire rack. Cover in apricot jam, add the next layer and repeat, once you added the last layer cover the whole cake in jam. Let it set. Take the paste and fill any wholes on the side of the cake, so the sides are even and smooth. Once the jam is set, pour the warm glaze over the cake and distribute over the top with long straight knife. Let the chocolate glaze run down the sides and help to evenly distribute with a spatula.
Transfer the cake from the rack to your serving platter and let the glaze set. This should take about 30-45- minutes. Dry or not always serve with “Schlag”.