Separate the eggs. Whip the egg whites until stiff. Stir butter and sugar, gradually add the yolks and beat (about 3-5 min) until the sugar is well dissolved. Melt the chocolate in a bain-marie or possibly in the microwave and add by the spoonful to the mixture. Combine the flour with the baking powder and mix it leisurely into the dough. Finally, fold in the snow. Pour the batter into a 26 cm cake springform pan and bake at 180-200 °C (depending on the type of oven) for 45 min.
Cool the base well, cut it in half and spread the first base with jam. Put the second cake layer on top and spread the whole cake with jam. Let the cake dry for about 1-2 hours. Allow the chocolate icing to melt and brush the entire cake with it. This works best with a smooth, long kitchen knife. Leave the cake to cool until the glaze has hardened.
Decorate: If desired, garnish the cake with peeled almond kernels and sugar writing or cherries.
Our tip: If you use a smaller baking pan, the cake will be higher and you can wonderfully bring the smaller pieces to the table with just a dab of cream on the side without cake decoration.
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Have fun with this fine cake!
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