Chocolate Split Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g wheat flour, type 405 or 550, or spelled flour type 630
- 2 teaspoons, leveled baking powder
- 100 g suar
- 2 tablespoon vanilla sugar
- 3 egg (s)
- 150 g butter, soft
- 70 ml milk, possibly more
- 70 g chocolate flakes
- fat, for the shape
- 100 g couverture or chocolate icin
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175-180 ° C top / bottom heat.
- Mix the flour, baking powder and sugar together well. Then add eggs, butter and milk and mix everything thoroughly for 5-6 minutes to form a creamy dough. Depending on the consistency of the flour or the size of the eggs, add 1-2 tablespoons of milk if necessary, the dough should become a creamy batter that is difficult to tear off the spoon. Now briefly mix in the chocolate flakes.
- Grease a loaf pan (25-30 cm) or a sponge cake pan (23 cm diameter). Pour the dough into the mold and distribute it, smoothing it out a bit. Bake for 50-55 minutes (chopsticks test!). If it is flatter, it can be ready after 20-35 minutes.
- Cover the cooled cake with the melted couverture or glaze.
- Variations:
- * Put the dough in a springform pan or a small baking sheet, spread the cherries, apple or peach wedges on top, bake, sprinkle with powdered sugar.
- * Bake the dough in a springform pan, spread thick cherry groats (25 g starch to 250 ml cherry juice, add cherries) and stiff cream on top.
- * Put the dough in muffin molds, distribute the fruit in it and bake, put powdered sugar or icing on top.
- * Instead of the chocolate flakes, freeze the remaining hollow chocolate bodies, crumble them and add these crumbs to the batter.
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