Summary

Ingredients

• 150 g butter, soft
• 3 egg (s)
• 150 grams sugar
• 150 grams flour
• 1 pinch (s) salt
• 2 teaspoons baking soda
• 3 tablespoon cocoa powder
• 2 Table spoons milk
• Fat, for the shape

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Instructions

1. Grease the shape well. Preheat the oven at 180 ° C.
2. Stir butter until white and creamy. Stir egg yolks with 100 g sugar into the butter. Beat egg whites with the remaining sugar until stiff. Carefully stir in the flour, salt and baking powder into the egg yolk mixture. Continue stirring the dough for a few more minutes. Then fold in the egg whites. If it is too firm, add a little milk.
3. Pour 2/3 of the dough into the mold (diameter 16 cm).
4. Mix 2 tablespoons of milk with the cocoa until smooth and then add to the rest of the batter. If you like it very chocolatey, you can add more cocoa.
5. Put the dark dough on top of the light dough and screw in patterns with a fork (just turn the fork while piercing).
6. Bake at 175 ° C for about 40 minutes, ideally doing the wooden stick test.
7. Now for the variations: you can mix the chocolate dough with plum jam instead of cocoa. The cake tastes good with Baileys too.