Summary

Ingredients

• 250 g butter, sweet cream
• 200 g crème fraîche, (alternatively sour cream)
• 5 packs vanilla sugar, bourbon
• 1 pinch (s) salt
• 200 g cane suar, brown
• 4 egg (s), size L
• 1 packet tartar baking powder
• 3 tablespoon milk
• 500 g flour, type 405 or 550, sifted (spelled flour is also welcome)
• 5 cl amaretto
• 2 tablespoon, leveled cocoa powder
• 50 g dark chocolate (approx. 78% cocoa content)
• 1 tablespoon rapeseed oil

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Instructions

1. Mix the butter, sugar, vanilla sugar and salt until frothy. Stir in the crème fraîche, add the eggs one by one, stir for another 5 minutes. Sift the flour or stir with a whisk so that it is nice and airy and mix with baking powder. Carefully add the mixture together with the milk to the cream. Melt the dark chocolate either in a double boiler or in the microwave. With the latter method you have to be careful that nothing burns. Allow to cool slightly. Pour 1/3 of the dough into a second mixing bowl, stir in chocolate, cocoa powder, amaretto and oil.
2. Grease a cup cake mold, layer the light and dark cake dough alternately and then carefully mix both types of dough with a fork to form a marble-like pattern.
3. Oven at 175 ° C convection - 60-75 minutes (make a test with the knitting needle)
4. Variation: 3 P. omit vanilla sugar. Instead of the milk, add 5 cl egg liqueur to the light-colored batter.