[Aunt Clara]

A very moist cake full of chocolaty flavor.

Time: 90 Mins
Difficulty: Advanced
Serve: 10 people

Before starting to cook: Butter up and flour two 5-inch tall by 10 inches in diameter baking pans. Heat up the oven to 350 °F.

Ingredients:

• 330 grams of softened butter
• 1 pinch of grated lemon peel
• 1/2 cup of milk
• 1/2 cup of of pineapple jam
• 400 grams of all-purpose wheat flour
• 100 grams of unsweetened powdered chocolate
• 500 grams of sugar
• 2 teaspoons of baking powder
• 5 eggs (separate whites from yolks)
• 1/2 cup of sliced nuts
• 200 grams of softened butter (for the frosting)
• 2 cup of powdered sugar (for the frosting)
• 200 grams of unsweetened powdered chocolate (for the frosting)

Preparation:

1. Mix the flour and baking powder and sift together. Reserve.
   
2. Whip together the butter and half the sugar until it turns creamy and has a lighter color (about 8 mins). One by one add the yolks and continue to beat for a minute before adding each new egg. Add the the chocolate until it is incorporated. Slowly add the milk, and lemon peel. Add the flour and continue whipping until it has a smooth and uniform consistency. Whip the egg whites until it forms peaks, add the remaining sugar and incorporate. Using a spatula add half the whites to the mixtures, when it is incorporated add the other half and incorporate.
   
3. Pour the mixture into the baking pans. Put in the oven until you insert a knife in the center of the cakes and it comes out clean. Let cool down to room temperature. Slice the cakes in halves and spread the pineapple jam, put the halves on top.
   
4. To make the frosting:
   
5. Whip together the butter and sugar until it turns creamy and has a lighter color (about 8 mins). Slowly add the chocolate until it is completely incorporated. Put on top of one of the cakes, put the other one on top, spread the rest of the frosting on top of the cake. Top with the sliced nuts.