Preparation
- Grease a 24 cm springform tin and dust with flour. Preheat the oven to 180 °C fan.
- Melt 120 g of the couverture over a bain-marie and let it cool slightly; it should be only lip-warm.
- Cream the soft butter with the icing sugar and a pinch of salt, stir in the chocolate and gradually beat in the egg yolks.
- Whisk the egg whites with the sugar to a creamy meringue. Mix the flour and cornflour and carefully fold into the meringue in alternation.
- Pour the batter into the tin and bake for 10 minutes at 180 °C fan, keeping the oven door ajar with a wooden spoon wedged in it. Then turn the oven down to 140 °C fan and bake for about 50 minutes more, until nothing sticks to a wooden skewer inserted into the cake.
- Leave the cake to cool completely in the tin, release it and cut it horizontally in half.
- Stir the jam with the rum until smooth, spread thinly on the lower layer, put the second layer on top and thinly coat the whole cake with the remaining jam.
- For the glaze, bring the cream to the boil, pour over the chopped couverture and stir until dissolved and only lip-warm. Stir in the butter until smooth.
- Pour the glaze over the cake and spread evenly with a palette knife. Chill for about 3 hours until set.
- Cut into slices and serve with whipped cream.
Drink with it
Fortified wine · excellent match
Tawny port or Banyuls, lightly chilled
The sweetness and richness of the fortified wine stand up to the dark chocolate, and nutty and dried-fruit notes meet the apricot (Marillen) jam.
Port wine: understanding Ruby, Tawny, and VintageSherry-cask whisky · excellent match
Sherry-cask malt, neat at room temperature
Dried fruit and cocoa notes from the sherry cask play with the couverture, and the apricot finds an echo in the fruity sweetness.
What Does the Cask Do to Whisky?Cognac and brandy · excellent match
Cognac VSOP, neat in a snifter
Vanilla, dried apricot and oak spice suit chocolate and apricot jam.
Cognac and Armagnac: Two Origins for BrandySweet wine · good match
Ruster Ausbruch or Beerenauslese from Burgenland
Honey and dried apricot in the sweet wine pick up the apricot layer, and the acidity keeps the heavy glaze in check.
Which wine goes with dessert? Comparing sweetness deliberatelyAged rum · good match
Aged rum, neat
Vanilla and toffee in the barrel-aged rum build a bridge to the couverture and to the rum in the jam.
Drinking rum neat: how to get to know a bottling
Why it pairs well
Alongside the classic port stands a sherry-cask malt: cocoa, dried fruit and spice find each other again in the glass.