Summary

Ingredients

• 3 egg (s)
• 100 g butter
• 200 g chocolate, dark (70 percent cocoa content)
• 125 g suar
• 2 pinches salt
• 3 tablespoon Cointreau, Grand Marnier or rum
• 50 g flour
• Fat, and a little flour for the baking pan

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Instructions

1. Separate the eggs and beat the egg whites into snow. Break the chocolate into small pieces. Melt the butter and dissolve the chocolate in it. Beat egg yolks with sugar and salt until frothy. Stir in the butter and chocolate mixture. Add the liqueur and flour and then carefully fold in the stiffly beaten egg white.
2. Pour the dough into a buttered loaf pan 30 cm long, thinly dusted with flour, and bake in a preheated oven at 180 ° C. After about 35 minutes, make a wooden stick sample. When the dough no longer sticks, it`s done. Otherwise add another 5 minutes of baking time if necessary. Let the cake cool down in the tin for 10 minutes and then place it on a wire rack to cool completely.
3. The cake is very easy to prepare because it is wrapped in aluminum foil and pulled through really well the next day and then tastes even better than freshly baked.
4. Vanilla cream can be served with it. Pieces of the cake also work well as small building blocks in a delicious dessert trilogy.