For the cake:
'8 large eggs'
'1 cup all-purpose flour'
'1/2 teaspoon salt'
'1 1/3 cups granulated sugar'
For the cream:
'5 large eggs'
'1/2 cup all-purpose flour'
'100 grams bittersweet chocolate'
'1 cup unsalted butter, softened'
For greasing:
'4 tablespoons jelly (raspberry, damson, or guava)'
For the cake:
'8 large eggs'
'1 cup all-purpose flour'
'1/2 teaspoon salt'
'1 1/3 cups granulated sugar'
For the cream:
'5 large eggs'
'1/2 cup all-purpose flour'
'100 grams bittersweet chocolate'
'1 cup unsalted butter, softened'
For greasing:
'4 tablespoons jelly (raspberry, damson, or guava)'
Beat the eggs until they become frothy
Add the flour and salt gradually, beating well after each addition, until the flour is fully dissolved
Add the granulated sugar and mix carefully
Pour into a 28 cm (11 inch) round cake pan lined with parchment paper only at the bottom
Bake in a preheated oven at 200°C (400°F) for about 40 minutes
Remove from the oven and let cool on a wire rack
For the cream: Beat the eggs and flour together over simmering water until the mixture thickens, becomes fluffy, and the eggs are cooked (about 15 minutes)
Remove from the heat and reserve to cool completely
Melt the bittersweet chocolate in a double boiler
While that's happening, beat the unsalted butter at room temperature until creamy
Add the melted chocolate to the beaten butter, mixing well after each addition
Finally add the egg cream to the mixture, stirring well
Refrigerate
After the cake has cooled, cut it twice and brush with jelly
Fill and cover the cake with 1/3 of the remaining chocolate cream
Dress with the reserved chocolate cream
This cake can be frozen with open freezing
Once firm, wrap in aluminum foil
Leave at room temperature for 20 minutes.
