Preheat oven to 180°C/350°F. Separate egg yolks from egg whites. In a stand mixer bowl, beat together sugar and egg whites, for approx. 3 – 5 min., until stiff peaks form.
- 250 g butter
- 8 egg yolks
- 250 g confectioner's sugar
Beat together butter, egg yolks, and confectioner’s sugar for approx. 3 – 5 min.
- 200 g flour
- 2 tbsp cocoa powder
Sift in flour and mix well to combine. In a large bowl, fold egg white mixture into butter mixture. Next, evenly divide batter into two halves, add cocoa powder to one bowl, and mix well to combine.
- butter for greasing
- flour for dusting
- bundt pan
- cooling rack
Grease and flour bundt pan. Spoon light and dark doughs into pan in alternating layers. Bake in preheated oven at 180°C/350°F for approx. 50 – 60 min. Remove from oven and let cool in the pan for approx. 15 – 20 min. Then turn out onto a cooling rack.
- 10 g butter
- 400 g dark chocolate glaze
Once the cake has cooled melt butter and chocolate glaze in a small saucepan over lowest heat for approx. 8 – 10 min. Stir until everything has melted.
Spoon chocolate glaze evenly over the top and leave to set. Enjoy!