'2 1/2 large bars of mildy bitter chocolate'
'1/4 cup of coffee'
'6 eggs'
'2/3 cup of almond flour'
'2/3 cup of wheat flour sifted'
'1 1/2 cups of damson jelly'
Cobertura
'2 1/2 large bars of mildly bitter chocolate'
'3 tablespoons of Karo'
'2 tablespoons of coffee'
'2 1/2 large bars of mildy bitter chocolate'
'1/4 cup of coffee'
'6 eggs'
'2/3 cup of almond flour'
'2/3 cup of wheat flour sifted'
'1 1/2 cups of damson jelly'
Cobertura
'2 1/2 large bars of mildly bitter chocolate'
'3 tablespoons of Karo'
'2 tablespoons of coffee'
Grease a 20 cm diameter cake pan
Line the bottom with parchment paper and grease the paper
Melts 2 1/2 large bars of mildy bitter chocolate with coffee in a water bath
Beat eggs with almond flour for about 10 minutes
Melted chocolate, cold
Add wheat flour, 1 tablespoon at a time, mixing well
Pour the batter into the prepared pan
Bake in a moderate oven (150°C) for 55-60 minutes
Let cool for 10 minutes
Remove the pan sides
Let cool completely
Remove the cake from the pan and flip it
Cut in half
Spread damson jelly on one half
Cover with the other half and spread the remaining jelly on top
Place in the refrigerator for 1/2 hour
Melt chocolate for the topping with Karo and coffee in a water bath
Pour over the cake while the topping is still warm
Let cool well
Wrap in aluminum foil and place in the freezer
To serve, thaw.
