How to cook
Separate the yolks from the whites.
Beat the yolks with 1.8 oz (50 g) of powdered sugar, cocoa, butter and salt.
Beat the egg whites well with the other half of the powdered sugar.
Gradually add the mixture to the yolks, while stirring lightly with a spoon. Add the flour, while gently stirring.
Pour it into a greased mold (about 10″ /25 cm/).
Bake the chocolate cake layer at 340°F (170°C) for 40 minutes.
After it cools down, cut it lengthwise into 2 or 3 thinner cake layers.
The strawberry jam is placed in a saucepan on the stove with 1-2 tbsp. of water and it is boiled for 3-5 minutes.
The cake layers are generously spread inside, on top and on the sides. Place the cake in the refrigerator for 30 minutes.
Heat the liquid cream on the stove with the broken dark chocolate and 1 tsp. of butter and stir for 1-2 minutes, until a smooth consistency is obtained.
The cake with jam is removed from the refrigerator, it is cut into pieces and placed on a wire rack. Immediately pour plenty of liquid chocolate over it.
Once again, the chocolate cake is left in the refrigerator for 3-4 hours.
You can decorate the chocolate cake with strawberry jam with ready-made white marzipan.