Ingredients:

wheat flour 150 grams
dark chocolate 300 grams
sugar 200 grams
eggs 8 pieces
butter 200 grams
vanillin 2 grams
jam 200 grams
fat cream 150 milliliters

Cooking

We simmer 1.150 grams of chocolate in a water bath, cool.
2. Beat room temperature butter with sugar 100g. and vanilla.
3. Carefully separate the yolks from the proteins and add them one at a time to the creamy mass, continue to beat. Then add the cooled chocolate and continue beating until smooth.
4. Beat the egg whites to soft peaks, add the remaining sugar and beat to hard peaks.
5. Mix the whipped proteins in small portions into the butter-chocolate mass and gently mix with a spatula from the bottom up, add the sifted flour and mix with the same spatula from the bottom up.
6. The bottom and edges of the form with a diameter of 22cm. brush with oil and fill with batter.
We put to bake in a preheated oven to 180 degrees Celsius for 35-40 minutes.
The main thing is not to overdry the biscuit, it should turn out slightly moist.
The readiness of the biscuit can be checked with a wooden skewer. After piercing the biscuit, the stick should remain slightly damp, but without wet dough.
7. Having cooled the biscuit a little, cut it lengthwise into two cakes.
Put the first cake on a plate and spread with jam. Cover with a second cake and coat on all sides with the remaining jam and put in the refrigerator for half an hour.
8. Cooking chocolate icing. In a water bath, melt 150 grams of chocolate with cream.
Take the cake out of the fridge and cover all sides with chocolate. Put in the refrigerator for 6 hours.
9. Cut the finished cake into portions and serve.