Try not to do what I did, mixing up baking powder with baking soda…
The home made pear jam may be replaced by just about any other type of jam.
This cake is for those who love chocolate. With the icing, there is more than a pound of chocolate, delicious!
Ingredients:
- 250 ml boiling water
- 3 ounces (cubes) unsweetened chocolate
- 125 gr unsalted butter
- 5 ml vanilla
- 500 ml sugar
- 2 eggs, separated
- 5 ml baking soda
- 125 ml sour cream
- 500 ml sifted flour
- 5 ml baking powder
- Pear jam (or any other you may prefer)
Method:
- Preheat oven to 3500 F
- Grease one spring form cake pan (about 20 cm) and dust with flour
- In a bowl, pour hot water over chocolate cubes and butter
- Stir to melt, then add vanilla and sugar
- Whisk in one egg yolk, at a time
- In a small bowl, mix baking soda and sour cream (this will remind you of your chemistry class in high school)
- Add the sour cream to the chocolate mixture
- Sift flour and baking powder together over the chocolate mixture and mix well
- Beat the egg whites into soft peaks, then add to the chocolate mixture and mix well
- Gently fold in the remaining egg whites into the mixture
- Pour into the cake pan and bake for 40 to 50 minutes
- Cool for 10 minutes then cut the cake in two, horizontally with a sharp knife
- Spread the jam on one half, cover with the second half
- Use the chocolate icing recipe to cover the cake
