200g of bittersweet chocolate, chopped into small pieces
2 tablespoons of milk
1 cup of butter, cut into small pieces
1 cup of all-purpose flour, sifted
3/4 cup of salt
4 egg yolks, separated
For the filling:
1 1/4 cups of heavy cream
225g of raspberry or strawberry jelly, crushed
80g of bittersweet chocolate, shaved or grated
200g of bittersweet chocolate, chopped into small pieces
2 tablespoons of milk
1 cup of butter, cut into small pieces
1 cup of all-purpose flour, sifted
3/4 cup of salt
4 egg yolks, separated
For the filling:
1 1/4 cups of heavy cream
225g of raspberry or strawberry jelly, crushed
80g of bittersweet chocolate, shaved or grated
Make the batter: In a bowl, mix together the chocolate and milk
Place over simmering water in a double boiler
Let cook until the chocolate is melted
Remove from heat
Add the butter, whipping constantly, then add the flour, salt, and egg yolks one at a time, whipping well after each addition
Bloom the egg whites until stiff peaks form, then fold into the chocolate mixture
Grease a 22cm-diameter cake pan
Spread the batter in the pan
Bake in a strong oven (200°C) for 40-45 minutes or until a toothpick inserted in the center comes out clean
Remove from oven, let cool slightly, then turn onto a serving plate
Let cool completely
Cut the cake 2-3 times
Make the filling: Whip heavy cream to stiff peaks and spread one-third on the first layer, followed by half of the jelly
Repeat the process with the second layer
Top with the third layer and spread the remaining whipped cream over the top
Garnish with chocolate shavings and, if desired, decorate with maraschino cherries or more jelly
To freeze: Place in the freezer until solid
Wrap lightly in aluminum foil or place in a sturdy container
Label and return to the freezer
To thaw and serve: Remove from freezer and let sit at room temperature for 2-3 hours
Serves 8-10 portions
