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Zacher chocolate cake
8 servings8 hours
Wheat flour - 150 g, Bitter chocolate - 150 g, Sugar - 200 g, Chicken eggs - 8 pcs., Butter - 200 g, Vanillin - 2 g, Jam - 200 g, Bitter chocolate - 150 g, Fat cream - 150 ml
150 grams of chocolate languish in a water bath, cool. 
Beat the oil at room temperature with 100 g of sugar. and vanillin. 
Carefully separate the yolks from the proteins and add one at a time to the cream mass, continue to beat. Next, add the cooled chocolate and continue to beat until smooth. 
Beat the egg whites to soft peaks, add the remaining sugar and beat to hard peaks. 
Stir the whipped proteins in small portions into the butter and chocolate mass and gently mix with a spatula from the bottom up, add the sifted flour and mix with a spatula from the bottom up. 
The bottom and edges of the shape with a diameter of 22 cm. lubricate with oil and fill with dough. Put bake in a preheated oven to 180 degrees Celsius for 35-40 minutes. The main thing is not to dry the biscuit, it should turn out to be slightly wet. Biscuit readiness can be checked with a wooden skewer. Having pierced the biscuit, the stick should remain slightly wet, but without wet dough. 
Having cooled the biscuit a little, cut it along into two cakes. Put the first cake on a plate and spread it with jam. Cover with a second bark and rinse with the remaining jam from all sides and put it in the refrigerator for half an hour. 
We cook chocolate glaze. In a water bath, melt 150 grams of chocolate with cream. 
We take out the cake from the refrigerator and cover it with chocolate from all sides. We put it in the refrigerator for 6 hours. 
Cut the finished cake into portions and serve. Thank you for reading and watching my recipe. Everyone so far and a pleasant tea party. 