For the butterfly cake, melt the chocolate in a water bath and allow to cool slightly. Cream the liquid chocolate with the butter. Add the sugar and egg yolks.
Mix the flour with the baking powder and stir into the mixture. Beat the egg whites until firm and fold in carefully. Pour the batter into a greased springform pan.
Bake in a preheated oven at 180 °C for about 50 minutes. After cooling, cut the cake once and fill with jam. Cut a narrow strip out of the middle of the cake.
Place the two ends of the cake on the strip so that it forms a butterfly. Brush the outside of the cake again with jam and then cover with chocolate glaze.
As decoration put on the Raffaelo.
Preparation Tip:
As feelers on the butterfly cake can be used, for example, Mikado.
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