If you are hesitating between this recipe and the one for Sachertorte, you will have hard time making this decision. Both include nicely whipped fresh eggs, softened butter, a lot of good quality chocolate… The only way to decide between these two is to ask yourself if, with all this chocolate, you’ll still miss apricot jam. If so, then you should make Sachertorte.
Or – NOT! You can also serve this cake with apricot jam, or with fresh apricots if in season. Whether you decide one way or the other – one thing is certain, chocolate and butter is always a winning combination.
4 eggs (separate whites from yolks)
200 g of the Moja Kravica butter
100 g of sugar
4 spoons of flour
2 spoons of cocoa
½ packet of baking powder
500 ml of the Moja Kravica Kuhinjica whipping cream
100 g of milk chocolate
100 g of baking or dark chocolate
Beat the butter, previously softened at room temperature, in a bowl. In another bowl mix egg yolks with sugar, then add to the butter and blend everything together. Add flour, baking powder and cocoa to the mixture and stir well. Whip egg whites until they become firm and use spoon to add it gradually to the mixture. Bake in a cake pan at 180 C. When finished, take the cake base out of the oven to cool down completely.
Pour the Moja Kravica Kuhinjica whipping cream into a small pan and warm it up slowly, making sure it doesn’t come to a boil. Add pieces of chocolate and stir until the chocolate is melted. Spread over the cake base. Put the cake into the fridge to set, then cut it, and serve it.
Advice: Intensively flavored chocolate cake goes perfectly with apricots and apricot jam, but also with vanilla ice cream. Do not miss your chance to try this combination!