Preparation

1. Preheat the oven to 180 degrees Celsius.

2. Prepare the dough: In a hand mixer beat the butter with . A cup of sugar until you get an airy cream. While whipping, add the egg yolks, vanilla extract and melted chocolate one by one, and continue to whip until a uniform mixture is obtained.

3. In a separate bowl beat the yolks into an airy foam. Add the . The remaining cup of sugar and continue to whip until you get a shiny and stable foam.

4. In a separate bowl, sift together the flour, baking powder and salt, then gradually add them to the chocolate batter and mix well. Transfer a large tablespoon of protein foam into the chocolate and flour mixture and mix well, to ventilate the mixture, then gently fold in the rest of the foam.

5. The resulting batter is poured into the baking dish and placed in the oven until the cake is reduced and a toothpick inserted in the center comes out almost clean — about 40 minutes. Cool completely.

6. Prepare the icing: In a large heat-resistant bowl, pour the hot water over the butter and chocolate, wait about 1 minute until the chocolate melts and then stir until you get a smooth cream.7. Add the powdered sugar to the bowl and in a hand mixer process the mixture until you get an airy and smooth cream — 5-7 minutes.

7. Assemble the cake: On a large tray place the cake and slice it horizontally into four layers. Spread jam on the bottom three layers and place them on top of each other. Place the fourth layer on top and pour the coating over it while it is hot — let the coating drip from the sides. Refrigerate for at least two hours before serving.