8 separated eggs
1 cup of sugar
250g of semi-sweet chocolate
1/2 cup of cake flour
1 cup of hazelnuts without shells, chopped
1 cup of damson jelly
For the coffee topping:
6 eggs
1/3 cup of strong coffee
3/4 cup of sugar
1 cup of butter or margarine
8 separated eggs
1 cup of sugar
250g of semi-sweet chocolate
1/2 cup of cake flour
1 cup of hazelnuts without shells, chopped
1 cup of damson jelly
For the coffee topping:
6 eggs
1/3 cup of strong coffee
3/4 cup of sugar
1 cup of butter or margarine
Beat the egg whites well with the sugar until thick
Melt the chocolate in a double boiler and add it to the egg mixture along with the cake flour and chopped hazelnuts
Beat the egg yolks until fluffy and fold them into the previous mixture, mixing carefully
Pour into 3 greased and floured pans
Bake at low heat (150°C) for 30 minutes, or until a toothpick comes out clean
Remove from oven and let cool
Prepare the coffee topping: beat the eggs with the coffee and sugar in a double boiler, stirring constantly, until thick
Let cool completely, add butter and beat until smooth
Place one cake on top of another, spreading damson jelly between them
Top with the coffee glaze.
