Chocolate cake with strawberry confiture and chocolate glaze

Ingredients

For the chocolate cake

• 400 grams of dark chocolate
• 400 grams of butter
• 1/2 cup of self-raising flour
• 2 tablespoons of cocoa powder
• 7 eggs
• 1 cup of sugar

For the chocolate glaze

• 200 grams of fine dark chocolate
• 100 grams of butter

For the filling

• 1 cup of strawberry confiture or any other flavored conviture that you like
• The confiture can also be replaced with one of Anvei Zion spreads (hazelnut and cocoa spread, or white chocolate flavored spread, or salty sweet pretzel spread, etc.)

Preparation

Making the cake

• Melt the chocolate and butter in a bowl on a steamer or in the microwave
• Add the flour and cocoa, until a uniform batter is obtained
• Beat the eggs and sugar in a mixer for about 5 minutes
• Using a spatula, gradually “fold” the egg foam into the chocolate batter in circular motions
• Pour everything into a greased 26/28 diameter spring baking pan
• Bake in a hot oven at 160 degrees for 50 minutes
• After the cake is ready, cool it completely and take it out of the baking pan
• Carefully cut the cake crosswise, spread a thick layer of Anvei Zion strawberry confiture (or another flavor that you like or Anvei Zion spread) on the bottom slice, close with the second slice (like a sandwich) and pinch a little

Making the chocolate glaze

• Melt 200 grams of fine dark chocolate with 100 grams of butter in a small pot until you get a sort of thick chocolate syrup
• Cool for a few minutes
• Pour the chocolate mixture over the cake, use a spatula to spread the chocolate on the top of the cake and allow the excess chocolate to drip down the sides of the cake
• Put in the refrigerator for 20 minutes

Serving

• Slice a nice slice, being careful not to break the chocolate glaze, pour a spoonful of confiture or spread on top and serve