- butter or margarine - 3 Art. spoons
- bitter chocolate - 180 grams
- eggs - 6 pieces (separated)
- sugar - 1 glass
- instant coffee espresso. spoons
- salt - 1/4 teaspoons
- vanilla extract - 1 st. a spoon
- bitter chocolate - 90 Grams (For glaze :)
- butter or margarine - 1 1/2 Art. spoons
- vanilla extract - 2 teaspoons
- thick cream - 1/3 Glass
- instant coffee espresso - 1 st. a spoon
- salt - 1/4 teaspoons
Prepare the cake. Preheat the oven to 175 degrees. Lubricate the cake pan and layer it with parchment. Melt butter and chocolate in a heat-resistant bowl over a pot of boiling water. Mix egg yolks with 1/2 cups of sugar, about 3 minutes. Add the espresso and salt, whisk for 1 minute. Add the vanilla and chocolate mixture, whisk for 1 minute. In a clean bowl, beat the egg whites into a foam. Slowly add the remaining 1/2 cup of sugar. Add the chocolate mixture in three sets. Pour the dough into the prepared form. Bake for 40 to 45 minutes. Allow to cool completely in the form. Extract the cake from the mold. Make the glaze. Place the chocolate, butter and vanilla in a bowl, stir. Bring the rest of the ingredients to a boil, stirring, and add the chocolate mixture. Beat until smooth. Pour the cake with icing.
Servings: 8