Prague Cake

Beat egg yolks with 160 g sugar until creamy, mix in 170 g chocolate and vanilla sugar.

Beat egg whites with 40 g sugar until stiff and fold into the egg cream.

Lightly incorporate remaining chocolate and flour (mixed with baking powder).

Fill into a cake springform pan and bake for 30 to 40 minutes at 180 °C. 4.

For the filling, mix butter, cocoa powder, condesmilk and cognac until creamy. 5.

Divide the cake horizontally into two layers and spread the layers with the well cooled cream.

For the glaze, mix the sugar with the butter until the sugar no longer crunches, add the cocoa powder and milk and coat the cake all over with the glaze.

Cool the cake for 24 hours. Later decorate with chocolate curls and roasted almond kernels.

Tip: Feel free to use better chocolate – the more delicious the result will taste!

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