INGREDIENTS
BARK
– dark chocolate – 150 g, with 75% cocoa
– eggs – 6 pieces
– butter – 150 g + 30 g for spreading
– powdered sugar – 100 g
– vanilla – 2 pieces
– crystal sugar – 125 g
– flour – 125 g
– baking powder – 5 g
– salt – 1 pinch
FOR CRUSHING
– apricot jam – 200 g
CHOCOLATE GLAZING
– dark chocolate – 200 g, with 60% cocoa
– water – 125 ml
FOR DECORATION
– chocolate crumbs – 50 g
– oil – 5 g
WAY OF PREPARATION
Mix soft butter with powdered sugar and vanilla and beat with a mixer until a creamy mixture is formed; add egg yolks one at a time while whisking.
Beat egg whites with a pinch of salt into the snow with a mixer and gradually add sugar, beat until stiff snow is formed.
Melt chocolate with 75% cocoa – 150 g over steam, then add to the mixture with butter and egg yolks.
Add this mixture to the egg whites, add flour with baking powder and mix carefully with a wire or a silicone spatula until the mixture is homogeneous.
Pour the dough into a mold with a bottom diameter of 26 cm, on which baking paper is placed, and the walls are smeared with butter.
Bake at 180 degrees for 15 minutes, 170 degrees for 15 minutes, 160 degrees for 15 minutes, then remove and cool.
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