All chocolate moist cake

For the biscuit:
  • 4 separate white and yellow eggs
  • 250 g icing sugar
  • 100 g butter
  • 40 g of orange marmalade
  • 125 g flour
  • 30g cocoa powder
  • 2 pinches of salt
For the ganache:
  • 17 cl cream
  • 250 g dark chocolate
For the decoration:
  • 40 g of crushed and roasted almonds
  • candied fruits
  1. Melt the icing sugar, butter and jam in a saucepan over low heat, stirring, for a homogeneous preparation.
  2. Whisk the egg yolks by incorporating the butter / powdered sugar until pale preparation.
  3. Sift together flour, cocoa powder and salt. Add flour to the first preparation.
  4. Mount the egg white until stiff. Gently fold the egg white to the dough for preparing an aerated.
  5. Pour batter into a mold of 24 cm in diameter, lined with baking paper. Bake the cake in a preheated oven at 180 ° C for about 45 minutes.
  6. Remove cake from oven and allow to cool completely before unmolding.
  7. Bring to a boil the cream and melt the dark chocolate, stir to have a brilliant ganache.
  8. Place the cake on a rack, rounded side against the grid (you can even out the cake using a knife if it is too rounded).
  9. Coat the cake with ganache. Sprinkle the crushed almond cake and decorate with candied fruit.