Dissolve 300 g of chocolate with 300 g of butter in a double boiler, stir in the egg yolks, the chopped and toasted almonds; finally also incorporate the flour.
Beat the egg whites with sugar and fold into the mixture previous very gently with a spatula or a wooden spoon performing movements from the bottom upwards.
Place the dough in greased and floured cake tins (these quantities are needed for 3 trays from 19-20 cm in diameter) and bake in a preheated oven at 180 °C for about 20-25 minutes (depending on oven). When the cakes are cooked, leave to cool.


Meanwhile, prepare the filling. Mix the whipped cream with the dark chocolate melted. It is preferable to add the cream a little at a time to the chocolate rather than the reverse (chocolate cream), otherwise the chocolate in contact with the cold cream will solidify immediately creating a stracciatella. Instead adding the chocolate cream the temperature variation of this will be more soft thus favoring an optimal mixing of the two compounds.
Cut the cake in half, spread on the basal layer of stuffing and cover with the other half.
For shiny glaze, put in a saucepan water, cream, sugar, and cocoa and bring to a boil, stirring constantly, then turn off the heat add the gelatin left to soak in plenty of water and mix.
Allow the glaze to cool. As the temperature drops, the sauce begins to thicken, when it reaches the right consistency you can proceed to icing cakes.

Decorate the cake with clumps of whipped cream, almonds and chocolate chips. To decorate you can to show off to all your fancy, in the pictures you can see different versions in particular, we have created using the chocolate (white and dark) various forms: leaves, flakes, written in a special section we will show how to make these structures chocolate.

This chocolate cake is similar to the sacher dough, but very different in the filling. We wanted to dedicate this cake to all chocolate lovers abounding with this ingredient in every part of the cake. Chocolate dough and chocolate in the filling, the icing was made with a glossy sauce using cocoa powder of the highest quality. The softness of the cream with the chocolate sponge is imprisoned in a dark chocolate, all wrapped in a dark cloak and polished at the same time that it protects and enriches the genuine flavor of cocoa.
A sweet chocolate never betrays the expectations and always wins the gluttons, but even the most demanding palates.

Each serving:
Energy: 381.68 Kcal
Total Dietary Fiber: 2.60 g
Alcohol: 0.00 g
Water: 39.85 g
Total Protein: 6.70 g
Animal protein: 3.50 g
Plant protein: 3.20 g
Total lipids: 24.13 g
Lipids animals: 16.92 g
Plant lipids: 7.20 g
Cholesterol: 91.48 mg
Available carbohydrates: 36.74 g
Starch: 6.74 g
Sugars: 30.00 g