“After Eight” – Chocolate Pleasure Cake!!!

Under the working title “after eight” gather the best friends and start making surprises cakes! While you wait to cool your “CHOCOLATE PLEASURE”, we suggest a slow tasting of mint liqueur.


For the dough:

150 g (5.5 oz) butter

8 eggs

150 g (5.5 oz) sugar

120 g (4.5 oz) flour

5 g (0.12 oz) vanilla sugar

200 g (7 oz) chocolate for cooking

For the filling:

270 g (9.7 oz) Blueberries Jam

For the glaze:

200 g (7 oz) chocolate for cooking

40 g (1.5 oz) Butter

2 tablespoons Mint liquor



1. Separate the egg whites from the yolks. Stir egg whites with sugar and vanilla sugar.

2. Mix butter foamy, add the yolks, melted chocolate and all mix well. Alternately add the solid egg whites and flour and mix slowly.

3. Pour into a greased cake mold diameter 26 cm (10.2 inch), lined with grease proof paper, and bake in a preheated oven at 180 Celsius degrees (350 F) for 60 minutes. Leave biscuit to cool, remove wax paper and cut the cake in half.

4. Brush the biscuit with half of jam, then place the other part of biscuits, brush with jam and brush over the surface.

5. Bring butter to boil, remove from heat and stir in the chocolate which is broken up into small cubes, mint liquor and stir until you get smooth glaze.

6. Mixing cool down chocolate glaze and pour on the surface of the cake.


Cut a slice of cake, serve when whipped cream is chilled.


If necessary, after 40 minutes of baking cover the cake surface with aluminum foil.

You may also like...