Chocolate Recipe: I’m a Schokoholic!

Oooh, chocolate cake! Please cut it open immediately, because you can melt this chocolate cake right on the tongue – it has a consistency like truffles! We have the recipe, of course.

When it comes to the perfect chocolate cake, less the ingredients, rather than the right preparation play an important role. For chocolate cake more or less always consists of the same ingredients: chocolate, sugar, butter, flour and eggs. Even so, it is sometimes airy, sometimes juicy, sometimes better, sometimes not quite as perfect. The consistency determines the ultimate taste of chocolate. And it depends on the preparation. For his small chocolate chocolate cake (published by AT Verlag, 12.90 Euro), Victoire Paluel-Marmont found the secret to the bottom.

Consistency And Chocolate Texture Are No Coincidence

From the correct treatment of each individual ingredient to the selection of the appropriate form, the author discusses each variable so that the desired consistency and texture of the chocolate is not left to chance. Afterwards, his readers can choose between 17 recipes – ranging from the Moelleux with its crispy crust and its juicy-soft core, the loosely-airy Wolkenkuchen, the coulant with liquid chocolate core, to the classic chocolate cake. And with a recipe for chocolate parfait is even a ice cream with it (see below). But let’s start with the chocolate cake!

Recipe For Stirred Chocolate Cake

A classic chocolate cake is a loose chocolate cake baked in a box shape. The relatively firm consistency also results in the fall from the mold without problems. 

Ingredients For The Chocolate Cake
For 6 Persons

– Box shape of 25 cm length
– 200 g butter
– 200 g sugar
– 4 eggs
– 160 g flour
– 40 g cocoa powder
– 4 g baking powder

Chocolate Cake Making

1. Preheat the oven to 200 degrees

2. Let the butter soften in the microwave, but do not melt it!

3. Beat the soft butter with the sugar until frothy.

4. Add the eggs gradually with stirring . Stir for 5 minutes.

5. Combine flour, cocoa powder and baking powder together and mix. Add the butter-sugar mixture and mix everything to form a smooth dough.

6. Grease and grind the mold. Fill the dough.

7. Push into the oven and bake for 10 minutes at 200 degrees, then reduce the oven temperature to 150 degrees and bake for another 30 minutes. Use a cutlery knife tip to check whether the cake is baked.

8. Remove the cake from the oven and let it cool briefly: then pour out of the mold.

Chococo Tip: The Taste Is In The Peace

Even if the chocolate cake tastes so delicious, do not eat the whole cake immediately, the next day it tastes even better! Then the core assumes a truffle-like consistency. Moreover, the cake is stable for a few days at room temperature.

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