Separate the eggs and whip the egg white with a pinch of salt until stiff and chill briefly.
In a bowl, mix the flour with custard powder or starch with baking powder and finely chopped chocolate and set aside.
In a saucepan, carefully melt the butter and 50g of the white chocolate on the lowest setting while stirring constantly.
Please melt on the lowest setting so that both ingredients combine well. (You can also put both in a bowl and carefully melt them in the microwave at 600 watts, but please always stir, every 30 seconds, otherwise nothing will work)
Chill briefly.
Now whip the sugar, the aroma or pulp of a vanilla pod and the vanilla sugar together with the egg yolks on the highest setting until white and creamy (approx. 3-4 minutes)
Now carefully add the butter-chocolate mixture and continue to beat briefly.
Add the flour mixture and stir in until the ingredients are well mixed. The best way to do this is with a spoon or a spatula.
Finally fold in the stiffly beaten egg whites and add the milk or cream with a spoonful of whites.
Put the mixture in a well-greased dish. (All shapes are suitable here)
Now bake the cake at 180 ° C top / bottom heat or 165 ° C fan oven for approx. 40 - 45 minutes.
(It is best to do a stick test after 40 minutes. Hardly any dough should stick to it. Please be careful because every oven heats differently, the baking time can be slightly shorter or longer.)
Min. Let it cool down in the mold for 15 minutes before turning it over.
The cake is pleasantly sweet, but if you don`t like it, you can reduce the sugar content as you wish.
It tastes particularly good if you use real vanilla from a vanilla pod instead of the vanilla flavor.
The cake stays fresh for a long time and is nice and juicy.
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