Ingredients
| 180 g Nomix gluten-free flour |
| 20 g fine corn flour |
| 160 g sugar (incl. vanilla sugar) |
| 4 eggs (about 200g) |
| 100 g butter |
| 40 ml(g) hot water |
| ca. 10 g baking powder |
| 100 g quality plain chocolate |
| zesty apricot preserve |
| Chocolate icing: for 100 g quality plain chocolate a ca. 70g butter (you can add a TBSP of rum) |
How to prepare
Crush the eggs separating the whites from the yolks. Beat the yolks with the sugar, water and butter until foamy. Add the chocolate melted on a water bath (but not hot). Combine Nomix, the flour and baking powder and mix them into the foam. Lastly, carefully mix in solid snow made from the whites. Grease and dust the cake form. The amount of dough will fill a form of 22 cm diameter. Bake the cake at 160-170 °C for about 45 minutes.
Cut through the cake base 1-2 times and apply the apricot preserve on the inside. Smear it on cake surface as well. Finish with pouring (smearing) the chocolate acing all over the cake.
It is a good idea to let the cake mature in cold until the next day. The flavours merge, and it tastes better.
