chocolate cake

Dough:
100g of dark chocolate
6 eggs
70 g of sugar
1 pinch of salt
140 g soft butter and 70 g of sugar
140 g of flour

middle coat:
70 g apricot jam

Soaking:
1 vanilla pod
100 ml water
100 g of sugar
3 tablespoons dark rum

outer coating:
140 g apricot jam

cocolate coating:
165 ml cream
3 tablespoons butter
150 g of dark chocolate
85 g of sugar
50 g cream couble

Springform pan with 18 cm diameter

Preheat the oven to 180 ° C
Line the springform pan bottom with parchment paper, grease the ring and put on bottom. The excess paper cut.

Dough:
chop the dark chocolate and melt while stirring over a hot water bath.
Separate the 6 eggs, beat the egg whites stiff and gradually sprinkle in the 70g sugar and pinch of salt.
in a new pot, stir the 140g soft butter and 70g sugar until light and fluffy, gradually stir in the egg yolks and then add the liquid chocolate.
fold in one-third of the egg whites, sieve 140g flour over the batter and then stir gently. fold in the remaining egg whites.

Pour the batter into the pan and bake the cake in the oven (preheated 180°C) on the middle rack for about 45 minutes.

Let cool, then remove the springform pan edge and remove the baking paper.

cut the cake once horizontally and coat the top of bottom part with 70g apricot jam. Replace the top.

Soaking:
Cut the vanilla bean lengthwise, scrape out the marrow and boil with 100 ml of water and 100g sugar. Allow to cool and then stir in the rum.  soak cake it with the rum-sugar solution.

outer coating:
Pour the remaining apricot jam (140g) in a pot, bring to a boil while stirring and coat the cake all around.

chocolate coating:
Boil the 165ml cream with the butter, melt the 150g dark chocolate in it and then let it cool.
boil 85g sugar and 70 ml of water, add the 50g cream double, boil everything again and then let cool slightly. add the prepared chocolate cream, stir and pour over the cake. Smooth it out and then let cool until the glaze is firm.