Sherry Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g dark chocolate
- 3 egg (s), size. M.
- 1 pinch (s) salt
- 125 g mararine
- 100 g suar
- 1 packet vanilla sugar, bourbon
- 250 g flour
- 2 teaspoons baking soda
- 2 teaspoon, heaped cocoa powder
- 100 ml sherry
- possibly couverture for the glaze
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 150 ° C fan oven. Thoroughly grease a 30cm loaf pan.
- Roughly chop the chocolate and slowly melt it over a hot water bath. Allow to cool slightly.
- Separate the eggs, beat the egg whites with a pinch of salt and set aside. Beat the butter, sugar and vanilla sugar with the hand mixer until frothy. Add the egg yolks one after the other and continue stirring for a few minutes at the highest level. Then add the sherry and melted chocolate and stir in the flour, which is well mixed with baking powder and cocoa. Finally, carefully fold in the egg whites with a spatula. Pour the dough into the mold, smooth it out a little and bake on the middle rack in the oven for about 50 minutes (test with a stick!) After 15 minutes of baking time, it is advisable to cut into the cake about 1 cm deep so that it does not tear open uncontrollably. After baking, let it cool down in the pan for 10 minutes, then remove it from the pan and let it cool down.
- Cover with dark chocolate icing, if you like, or just dust with powdered sugar.
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