Summary

Ingredients

• 125 g butter
• 200 g chocolate, white
• 100 g suar
• 1 packet vanilla sugar
• 1 vanilla pod, some pulp OR vanilla flavor
• 3 egg (s)
• 130 g flour
• 0.5 teaspoon ½ baking powder
• 1 pinch (s) salt

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Instructions

1. Melt the butter and chocolate in a saucepan on the lowest setting while stirring constantly and remove from the stove. Let cool down briefly.
2. Beat the eggs, vanilla sugar, pulp of a vanilla pod or vanilla flavor, salt and sugar for a few minutes until they are nice and creamy. Now slowly (I make it spoon-white so that the eggs don`t lose their airiness) add the cocoa butter mixture and continue beating.
3. Add flour and baking powder and stir only until the flour has mixed well with the dough and there are no more lumps.
4. Carefully pour the dough into a well-greased springform pan or tart pan.
5. Now put the mold in the preheated oven and bake at 180 ° C top / bottom heat or 165 ° C fan for approx. 20 - 25 minutes.
6. (Please note that each oven heats differently. For me, 20 minutes were completely sufficient. Chopstick testing is only possible to a limited extent, as the white tart should stay a little soft on the inside)
7. Take the pan out of the oven at the end of the baking time and let it cool, as the cake is still relatively soft right after baking. Decorate with a topping if you like.
8. The chocolate cake is particularly juicy and tastes warm and cold!
9. It`s nice and pleasantly sweet but not too extreme, but if you don`t like that, you can reduce the sugar content a little!