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Published on May 11, 2009

150 g Butter ,
150 g Zucker sugar
Vanille vanilla
5 Eier getrennt Separated 5 eggs
120 g Mehl flour
2 EL Rum ,
1 TL = 8 g Backpulver baking powder
120 g Schokolade chocolate
2 TL = 30 g Kakao cocoa
15 g Speisestärke corn starch

Backrohrstufe 2
Backtemperatur 180°
Backzeit in min 45 + 10

Zubereitung: Butter, Zucker, Vanille und Eidotter schaumig rühren, Schokolade, Kakao und Rum unterrühren, Mehl mit Backpulver und Stärke vermischen, unterrühren und anschließend den Schnee unterheben. Nach dem Backen die Torte 2 Stunden auskühlen lassen, in der Mitte halbieren und mit 450g heißer Marillenmarmelade füllen und übergießen. Schokoglasur ( 100g Kochschokolade + 50g Butter)erwärmen und die Oberfläche und Rand damit bestreichen.

Cream butter, sugar, vanilla and egg yolks until light and foamy; add chocolate, cocoa, rum, baking powder, corn starch and flour and mix all. Whip egg whites until stiff and then fold under. Bake the cake in the middle of the oven at 350 degrees for approx. 45 minutes. After the cake has cooled for 2 hours, cut it in two layers. Heat 450 g (1 lb)
of Apricot marmalade. Cover the bottom layer with about half of the marmalade, then spread the rest over the top. Make the chocolate glazing by melting 100 g cooking chocolate and 50 g butter. Spread over top and sides.


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