Products Needed:
1 1/4 cup wheat flour
7 oz (200 gm) dark chocolate
6 1/2 oz (180 gm) butter or margarine for dough and 7 oz (200 gm) butter for cream
7 tbsp sugar
1/2 cup chopped almonds
1 tbsp starch
8 eggs
7 tbsp powdered sugar
2 tbsp cocoa powder
1 tbsp rum
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Directions: Melt chocolate on water bath, cool but don’t let it firm.
Separate egg yolks from egg whites. Cool the egg whites, add salt and whisk, adding 1/3 sugar in several addings while whisking, until stiff foam forms.
Beat butter together with egg yolks, adding 2/3 sugar gradually, until the sugar melts. Add flour, starch, almonds and chocolate, stir well. Fold in whip egg whites.
Turn the batter in a greased cake pan, sprinkle with flour and bake at 350oF (180oC).
To make cream, beat up butter together with powdered sugar until fluffy mass, fold in rum and cocoa powder.
Cool the baked cake on a wire rack, slice horizontally into 2-3 layers, spread them with the cream and put one upon another. Cover sides and top of the tort as you wish. You could use various biscuits or meringues for topping.
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