Preparation
- Preheat the oven to 175°C top/bottom heat or 160°C circulating air.
- Separate the eggs.
- Beat the egg yolks with the butter and sugar until foamy.
- Gradually stir in the cocoa, vanilla sugar, black coffee and LEIMER breadcrumbs with flour and baking powder until you have a nice batter.
- Now beat the egg whites until stiff and fold into the mixture.
- Bake the dough in a buttered and crumbled tin (diameter 22 cm) for approx. 60 minutes.
- Cut the cooled cake in two and fill with jam.
- Melt the couverture and coconut oil in a bain-marie and coat the cake with it.
- Garnish as desired, e.g. as shown here with fresh, sugared fruit.
Tip: It is also possible to bake the cake in a larger springform pan, it will then simply be less high.
