To prepare the cake, is beaten with the butter 3 / 4 cup sugar until creamy, add the egg yolks one at a time, beat well after adding each yolk.
Then add the 4 bars of chocolate, melted in a double boiler.
Whisk again.
Sift the flour and baking powder and add gradually to the mixture, stirring all the time.
Finally,, add the egg whites and mix.
Pour into a round pan, just about 25 cm.diameter, previously beboterd and flowered.
It has been cooked in a moderate oven for about 40 minutes before making the tip of a knife into the cake, when it is dry, it is ready, when wet wait a bit.
Remove the template on a round container, is expected to cool down, right through the middle cut and fill with jam.
Back Cover.
To prepare the chocolate, boiling 1 / 2 cup of water 1 cup sugar to a syrup.
Melt 4 bars of chocolate in a water bath, and while it's hot, slowly add the syrup.
Whisk constantly until the tub is sticking to the spoon.
Pour evenly over the cake with a spatula.
Let cool.