For the dough
150 g of bittersweet chocolate, chopped
3/4 cup of unsalted butter
1/3 cup of sugar
3 large eggs, separated
3 tablespoons of all-purpose flour
1 tablespoon of baking powder
For the topping
3/4 cup of raspberry jelly
50 g of bittersweet chocolate, coarsely grated
For the dough
150 g of bittersweet chocolate, chopped
3/4 cup of unsalted butter
1/3 cup of sugar
3 large eggs, separated
3 tablespoons of all-purpose flour
1 tablespoon of baking powder
For the topping
3/4 cup of raspberry jelly
50 g of bittersweet chocolate, coarsely grated
Melt the chocolate with the butter and sugar in a double boiler
Remove from heat and let cool
Add the egg yolks one at a time to the chocolate mixture
Whisk well
A little at a time, whisking constantly, add the flour and baking powder
Beat the egg whites until stiff and fold gently into the dough
Pour into a 24 x 36 cm greased and floured mold
Bake in a preheated oven (200°C) for 15 minutes or until a toothpick comes out clean
Let cool slightly before unmolding
When the cake has cooled completely, top with jelly and sprinkle with grated chocolate
Cut into 30 pieces
Total calories: 3,529 cal
Note: Do not store the cake in the refrigerator as the dough may become too sticky.
