4.5 oz butter
3.9 oz. powdered sugar
6 egg yolks
6 egg whites
4.5 oz. chocolate
4.5 oz. flour
3.9 oz. granulated sugar
5.2 oz. granulated jam, pureed
Chocolate icing

Preheat oven to 350° F.

Cream butter and sugar until fluffy and gradually add egg yolks.  Melt chocolate, let cool to room temperature and slowly add to batter.

Beat egg whites with granulated sugar until stiff and gently fold into batter.  Gradually add flour.

Grease and lightly flour a round removable-rim pan.  Pour batter into pan and spread toward the edges so that a slight hollow forms in the middle. 

Bake for approximately one hour. Let torte cool and remove from pan.  Slice horizontally and thinly spread jam across surface. 

Rejoin the two halves and spread remaining jam across the top and sides. Cover with chocolate icing and serve with whipped cream.

 

Amy Spies