Symphony Chocolate Cake

Start by making the pastry: beat the butter with the sugar and egg yolks until smooth . Sift together the flour , cocoa powder and baking Boy , alternating with milk . Mix everything with a wooden spoon , so that the dough is smooth . Finally whisk the egg whites and mix gently to earth . Grease and flour a small round pan , pour the batter in it and bake in medium preheated oven for about 45 minutes .

Prepare the topping: Melt in double boiler the chocolate with the cream until smooth and creamy . Add the liqueur , mix well and leave aside to cool.

When cold , cut the cake in half (use a large knife saw, that " crumble " under the cake ) . Fill with apricot jam , cover with the other half of the dough and spread the cream has chocolate on the cold surface and sides of cake. Garnish with chocolate curls, leaving spraying with icing sugar just before serving .

What do I need to have

For the dough : 200g butter, 2 cups (tea ) of sugar , 4 eggs ( whites and yolks separated ) 2 cups (tea ) of wheat flour , 1 cup (tea) Chocolate Powder Boy , 1 tablespoon ( ) yeast , 1 cup (tea ) milk .

For the filling and topping: 1 glass of apricot jam , 1 can of cream , 400g Chocolate Icing Boy ( When milk or semisweet ) , 2 spoons (soup ) of cocoa liquor , 150g of chocolate chips , icing sugar for dusting .