Budapest Chocolate Back

Cream butter in a baking bowl with 50 g sugar. Crumble cooking chocolate into a suitable bowl. In a warm, not too hot bain-marie, melt the chocolate by the tablespoonful and fold into the butter-sugar mixture. Next, one at a time, stir in the egg yolks.

In another bowl, beat the egg whites until stiff. Gradually add the remaining sugar. Fold into the butter mixture as well. Mix flour with sponge cake crumbs and almond kernels. Fold in slowly.

Grease a loin pan with butter or possibly light butter. Sprinkle with breadcrumbs. Pour in batter. place in heated oven on bottom rack and bake.

Remove from heat, turn cake out onto a plate and spike with almond slivers. Melt cooking chocolate in a water bath. Coat cake with it.

Baking time 55 min electric oven 200 200 degrees gas oven step level 3 or one third large flame.

We wish you good luck!

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