Summary

Ingredients

• 100 g dark chocolate
• 100 ml whipped cream
• 250 g mararine, soft
• 1 pinch (s) salt
• 250 grams sugar
• 1 packet vanilla sugar or Bourbon vanilla pulp
• 4 egg (s)
• 350 g flour
• 100 g cornstarch
• 1 packet tartar baking powder
• 100 ml egg liqueur

For the glaze:

• 250 g powdered suar
• 1 shot rum
• some water for the glaze

For decoration: chocolate zebra rolls

• 1 teaspoon cocoa powder

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Instructions

1. Crush the dark chocolate and heat it with the whipped cream in a small saucepan, stir until smooth and allow to cool.
2. For the dough, stir the soft margarine with salt, eggs, sugar and vanilla sugar until foamy and loosely mix the sifted flour with starch and baking powder into the dough and stir a little more. Halve the dough.
3. For the dark dough, stir the cooled chocolate cream into one half of the dough. Mix the other half of the egg liqueur.
4. Grease a bundt pan, dust it with flour and alternately fill in light and dark dough with a large spoon. To marble, pull a fork through the dough and bake the cake in a preheated oven at approx. 175 ° for 1 hour to 1 1/4 hours (the figures are only guidelines and may vary depending on the oven). Chopstick sample!
5. After cooling, turn them out onto a wire rack.
6. For the powdered sugar glaze, mix the powdered sugar with a dash of rum and a little water to a chewy glaze and cover the cake with it while it is lukewarm.
7. Place the chocolate zebra rolls on the still moist glaze and sprinkle with a little cocoa powder. The glaze can also be mixed with lemon instead of rum.