- 70 g of sugar
- 60 g of caster sugar
- 150 g of butter
- 8 eggs
- 200 g of Kandit dessert Chef cooking chocolate
- pinch of salt
- 150 g of wholemeal flour
- 1 teaspoon of baking powder
- 200 g of peach jam
- 70 g of butter
- 200 g of cooking chocolate
Beat the egg whites into firm peaks, add caster sugar to it and stir it well together.
Beat the egg yolks with sugar once fluffy and double in size add in the butter.
Meltdown the chocolate on the steam, and then stir it in gently into the egg yolk mass. Add flour and baking powder, and then slowly and gradually mix in the egg whites.
Pour it in a baking mould, precoated with butter and flour. Bake at 180°C for half an hour. Once cooled cut it in half. Melt peach jam with water and spread it evenly on both slices of biscuit. Bring the pieces together.
Melt cooking chocolate with butter. Pour it over the cake, as a glaze, leave it to cool down.