Amelie's Chocolate Day Cake

For 14 pieces
  • 200 g block chocolate
  • 200 g Butter
  • 7 fresh eggs (Gr. M)
  • 100 g flour
  • 220 g Sugar
  • 30 g Baked cocoa
  • Salt
  • Icing sugar
  • baking paper
45 minutes
Preheat the oven (electric stove: 225 ° C / convection: 200 ° C / gas: see p. Manufacturer). Cover the bottom of both springform pans (20 cm and 10 cm Ø) with baking paper (sealing tip: The dough is quite runny.
Therefore, the springform pans must close tightly Wrap with aluminum foil before baking and place on a tray in the oven). Chop the chocolate and melt it with butter in a hot water bath.
Approx. Let cool for 5 minutes.
Mix the eggs, flour, sugar, cocoa and a pinch of salt with the whisk of the mixer until smooth. Briefly stir in the chocolate butter. Spread in the tins and put in the hot oven. Remove the small cake after approx. 12 minutes (the cake is baked through on the edge and has a soft core in the middle).
Bake larger cakes at the same temperature for about 8 minutes.
Let the cake cool down (preferably overnight). Carefully remove from the molds. Place the smaller cake in the middle of the larger one. Dust with powdered sugar.
1 piece approx:
  • 330 kcal
  • 6 g protein
  • 20 g fat
  • 28g carbohydrates


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