Ingredients:
1/4 cup plain flour
1 cup self-raising flour
1/4 cup cocoa
1/4 teaspoon bicarbonate soda
100 g (3.5 oz) butter
1/3 cup jam
2/3 cup sugar
1/3 cup hot water
2 eggs, lightly beaten
1 tablespoon jam, extra

Preparation:

1. Preheat oven to 170 C (338 F) . Grease a deep 23 cm round cake tin. Line the tin with baking paper.

 

2. Sift the flours, bicarbonate of soda and cocoa into mixing bowl.

 

3. Combine butter, sugar, jam and water in a small pan. Stir over low heat until butter has melted and sugar has dissolved; remove from heat.

 

4. Add butter mixture and eggs to dry ingredients and stir.

 

5. Pour mixture into prepared tin. Bake for 35 minutes.

 

6. Stand cake in tin 15 minutes before turning onto wire rack to cool.

 

7. Heat extra jam in a small pan. Brush hot jam on cake.

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Ingredients:
6 egg yolks
6 egg whites
9 oz. (250 g) caster sugar
9 oz. (250 g) butter
9 oz. (250 g) unsweetened baking chocolate
9 oz. (250 g) ground hazelnuts
1 tsp. vanilla extract

Preparation:

1. Preheat oven to 350 F (175 C).

 

2. Melt chocolate.

 

3. Whisk egg yolks with the sugar, butter and vanilla extract. Stir in the chocolate and hazelnuts.

 

4. Beat the egg whites until firm and gently stir into batter.

 

5. Pour 2/3 of batter into a buttered cake pan. Bake for 30 minutes.
   Put the remaining 1/3 of batter in the refrigerator (it is going to make the cream).

 

6. Let cool. Cut the cake in half lengthwise.

 

7. Spread half of batter cream on one disk. Cover with other disk. Spread the rest of the batter on the top.

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