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Chocolate Cake With Jam
Chocolate Cake With Jam
(Torta Al Cioccolato Con Marmellata)
 
 
Ingredients:

2 oz (50 grams) unsalted butter, plus extra for greasing
3 and 1/2 oz (100 grams) plain chocolate, broken into pieces
3 eggs
5 oz (150 grams) caster sugar
3 and 1/2 oz (100 grams) plain flour, sifted
Salt
Whipped cream, to serve

For the Cake Filling:
7 oz (200 grams) apricot jam
2 tablespoons pineapple syrup
5 tablespoons rum 

Directions:

Preheat the oven to 160C (325F) Gas Mark 3.

Grease a cake tin with butter.

Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water, whisking occasionally.

Beat the eggs with the sugar in another bowl, then stir in the flour and a pinch of salt.

Stir the egg mixture into the chocolate mixture and continue to stir for about 10 minutes.

Pour the mixture into the prepared cake tin and bake for 20 minutes.

Remove the tin from the oven and leave to cool, then turn out.

Cut the chocolate cake in half horizontally.

Stir the jam well.

Mix the pineapple syrup with the rum in a bowl and sprinkle generously on both cake halves.

Spread one half with jam and top with the other.

Leave to stand for 1 hour before serving.

Serve the cake with whipped cream. Serves 6.

That's it!
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