Summary

Ingredients

For the dough:

• 30 g butter, soft
• 2 tablespoon, leveled powdered sugar
• 1 tablespoon flour, heaped
• 1 tablespoon cocoa powder, heaped
• 1 medium egg white, unbeaten

For the second dough:

• 2 egg (s), whole
• 3 egg yolks
• 175 g marzipan paste
• 3 egg whites, beaten until stiff
• 2 tablespoon, leveled sugar
• 50 grams flour
• 2 tablespoon butter, liquid, while still hot

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Instructions

1. For the first dough, mix the softened butter with the powdered sugar, sieve the flour and cocoa powder and stir alternately into the butter with the unbeaten egg white until a smooth mixture is formed. Pour the mixture into a piping bag with a thin perforated nozzle.
2. Place a permanent baking foil on a wire rack for bottomless baking and use a baking frame to convert it to the size of a tray, or sprinkle the chocolate dough on a tray with baking paper and let the cocoa sample cool for about 1 hour and let it set.
3. For the second dough, stir the eggs and egg yolks with the crushed marzipan mixture until foamy. I use a magic wand to make the marzipan mass nice and smooth. Then beat the egg whites with the sugar and fold into the marzipan and egg yolk cream by hand using a whisk. Sifted flour, fold in and finally stir in the hot butter. Pour the second mass quickly and evenly onto the first mass and spread it carefully so that the chocolate pattern is not damaged.
4. Bake at 190 ° C on the middle rack for about 12 minutes. This is only a guideline and can vary slightly depending on the oven. It is therefore advisable to do a chopstick test!
5. After baking, sprinkle the base lightly with sugar, turn and let cool on a second baking sheet. Peel off the top permanent baking foil and cut the bottom into strips approx. 4-5 cm wide. The rest of the decorative strips are enough for a second cake and are also very suitable for freezing!