French Bishop Cake

Butter for the mold Yield: Further size of the of the mold

(*) Cake mold (quiche mold) 25cm This chocolate cake of the French master chefs has long made the rounds of all three-star restaurants. Whether it originated from Alexandre Dumain in Saulieu or from Fernand Point in the culinary not inferior Vienne, can no longer be determined with certainty. Mix the still warm strong coffee with rum and cool. Stir the egg and the yolks with a whisk. Make the sugar with on the spot much water to a thick syrup. Melt the chocolate with the water in a water bath.

Whip the cream until semi-stiff and mix with the egg mixture, sugar syrup, melted chocolate and orange essence to form a cream. Cut the sponge diagonally into very narrow slices. Place one slice on the bottom of the mold, moisten with coffee and pour the cream. Then continue in this way until the mold is filled.

Place the cake in the refrigerator for 24 hours. Turn out the cake and spread with the glaze.

For the glaze, melt the chocolate with the coffee in a water bath, add the sifted powdered sugar and butter, mix well.

Tip: Use better chocolate – the more delicious the result!

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