Tender Chocolate Cake

Summary

Prep Time	15 mins
Cook Time	45 mins
Total Time	1 hr
Course	Baking
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Melt the butter and chocolate (of your choice) in a saucepan, stirring constantly. Remove from the stove and let cool down.
Mix the flour and starch with cocoa powder and baking powder.
Separate the eggs and whip the egg white with a pinch of salt and vanilla sugar.
Slowly pour in the sugar and keep beating.
As soon as the egg whites are lightly creamy (the sugar should have dissolved) gradually add the egg yolks and continue to beat vigorously.
Add the flour mixture and continue stirring on the lowest setting (it shouldn`t collapse, so please beat slowly).
Shortly afterwards add the butter-chocolate mixture and continue whipping on the lowest setting.
The mass should remain airy and loose and not collapse.
Pour the batter into a well-greased springform pan.
Place the tin in the preheated oven on the middle shelf and bake at 175 ° C top / bottom heat for about 45 - 55 minutes.
(Each oven heats differently, so please be careful here. After 35 minutes, please do the 1st test with chopsticks. If no more dough sticks to it, the cake is ready, so please be careful with the baking time)
When the baking time is over, take the tin out of the oven and let it cool down.
Decorate with a topping if you like.
The unusual way of making the dough makes the cake fluffy and fluffy, but not dry, with a pleasantly fine chocolate note.

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