Frankfurt Chocolate Cake

For the dough, break the chocolate into pieces, stir in a small saucepan in a hot water bath until smooth and cool a little. Beat the butter until smooth, fold in the dissolved chocolate and gradually add a third of the sugar with the egg yolks (from (1)) and the eggs (2). Mix almond kernels, bread flour and baking powder, sift and fold in by tablespoonfuls.

Whip the egg whites (from (1)) until stiff and gradually add the remaining sugar while whipping throughout. Add the whipped cream to the dough mixture form and gently fold in.

Fill the dough into a greased cake springform pan (diameter 28 cm) and smooth it out. Place the cake on the baking rack in the preheated oven and bake at 150-175 °C for 70 minutes.

Cool the cake base. Make currant jelly with water, stirring for a few min. Spread evenly on the top and sides of the cake.

For the glaze, mix chocolate with coconut oil in a small saucepan in a hot water bath until smooth, brush the cake evenly with it and garnish the still moist cake surface with shaved chocolate.

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