Grease a 23-cm diameter baking tin (with
an opening ring) with the butter and cover the bottom with greaseproof
baking paper. Pre-heat the oven to 150°C.
In the meantime, mix the brown sugar together
with the butter in a large bowl.
Beat the egg yolks into the mixture one
at a time. Break the chocolate into pieces and mix into the egg mixture
together with the ground almonds. Continue mixing until you have a
smooth mixture.
Then beat the egg whites together with
2.5 tablespoons of sugar. Carefully fold the egg whites into the chocolate
mixture in four separate parts and mix in gently.
Take care not to mix it brusquely so that
you ensure the mixture retains its volume.
Pour the mix into the baking tin and bake
the cake for 50 minutes until it becomes slightly rounded in the middle.
Leave it to cool down completely before
you remove the baking tin.
Then spread a thin layer of red berry jelly
on the top of the cake and finish off with a few chocolate decorations
or some icing sugar.
Tip:
You can also serve this with a light whipped
cream. For this whip up 300 grams of whipping cream until stiff together
with two tablespoons of icing sugar and a few drops of vanilla essence.