CHOCOLATE CAKE

     Ingredients:-

     oz (120 g) sweet or semisweet
        dark chocolate (37-50 % cocoa)

      eggs

     3/4 cup (155 g) sugar

     14 cup (1.2 dl) vegetable oil

     1cup (2.4 dl or 140 g) all-purpose flour

     1teaspoon baking powder

     1teaspoon vanilla extract

     3tblspns (0.45 dl) water

     Method of Preparation:-

1.  Preheat oven to 230 degree and grease a (30cm) cake tin, lightly dust with Flour.

2. Break the chocolate into small pieces and melt it with the water in a double boiler (over hot water).
   Separate egg whites and egg yolks. With an electric mixer whisk the egg whites until forming stiff peaks, add gradually    half of the sugar while mixing.

3. In a separate bowl whisk the egg yolks with the remaining sugar using the electric mixer. Add gradually the vegetable oil, one tablespoon at a time, whisk well between each time oil has been added. Add the melted chocolate and mix well. Transfer to the bowl containing the whisked egg whites.

4. Sift in the flour and baking powder, add vanilla extract. Fold everything carefully together using a spoon or a rubber    spatula. Transfer to the cake tin and bake at 230 degrees until a wooden pick inserted in center comes out clean.

5. Leave the cake to cool in the tin, it is recommended to place it into a refrigerator for at least one hour before slicing. When completely cold, remove the top of the cake, and slice the cake through the middle to make two layers.

     Ingredients for Glace and Frosting:-

1.  Use half of the jam to sandwich the two layers together, Coat the torte thinly with the remainder of the jam. If possible, wrap the cake with plastic and put it into the refrigerator before adding the chocolate icing.

2.   Break the chocolate into small pieces and melt it with butler in a double boiler (over hot water).

3.  Let the mixture cool to room temperature, and spread it evenly over the torte.

4.      Place the torte in the refrigerator to harden the frosting.