Romanian Chocolate Cake
- eggs - 10
- sugar - 1 cup (250 g)
- almonds - 4/5 cup (200 g)
- flour - 2/5 cup (100 g)
- butter - 3 1/3 tbsp (50 g)
- chocolate - 2.5 oz (70 g)
- for the cream
- powdered sugar
Separate the egg whites from the yolks and beat the yolks with the sugar until they become a smooth and fluffy cream. Add the pre-roasted and ground almonds.
Separately, beat the egg whites to snow and combine them with the yolk mixture.
Gradually add the flour, melted chocolate and melted butter. From this light dough, bake 4-5 layers in an appropriate tray, covered with baking paper and slightly greased.
Stick together the baked and cooled layers with cream, which is prepared as follows.
Beat the soft butter into foam and add the powdered sugar. Continue beating until the mixture becomes fluffy and flavor it with vanilla.
You can garnish the cake with fruit jam - both on top and between the layers.