This may seem like a banal chocolate cake, but it's anything but! It's the secret family recipe of my grandmother (Mami, who is French, Swiss and Austrian, if that can explain her culinary pedigree). It's a perfectly balanced cake with a hint of apricot, it's simple yet sophisticated and not overly sweet. It melts in your mouth. Also my mother would be very disappointed if she knew that I "outed" the family recipe - so enjoy! —Culinista Annouchka
10-12 thin slices
grams white sugar
grams butter, room temperature
grams semisweet chocolate
grams all purpose flour
In This Recipe
Butter two 8" square cake pans & line with parchment paper. Preheat the oven to 230C or 425F.
Melt the chocolate on top of a double boiler. Set aside to let cool.
In a mixer, beat the butter until it is thick & fluffy, about 10 minutes - the butter will become pale yellow.
When the butter is ready, add the sugar and the egg yolks one by one and little by little. Beat until each is incorporated before adding the next.
In a separate bowl, beat the egg whites until stiff peaks form.
Add the chocolate to the butter/yolk/sugar mixture and combine.
Add 1/3 of the egg whites to the chocolate mixture and fold in until fully incorporated. Then add the rest of the egg whites and fold in.
Sprinkle the flour on top of the chocolate cake mixture and fold in gently. Pour batter evenly into the two cake pans.
Place in the center rack of the oven for 10 to 15 minutes, or until the cake is set and pulls away from the sides of the pan. Let the cakes rest for 10 minutes before removing from the cake pans. While the cake is cooling, place the apricot jam in a saucepan on medium low heat for 5 minutes. Pour the jam through a sieve so that it is very smooth.
To assemble: place 1 cake on a serving platter and top with the warm apricot jam, spreading evenly. Top with the second cake layer and dust with confectioners sugar. Delicately slice the edges off to make an even square. Serve thin slices with real whipped cream.