Classic marble cake

For 16 slices
  • 400 g dark chocolate
  • 250 g soft butter or margarine
  • 200 g sugar
  • 1 pinch salt
  • 6 Eggs (size M)
  • 150 g Crème fraîche
  • 425 g flour
  • 1 packet Baking powder
  • 2 EL brown rum
  • Cocoa
  • fat and breadcrumbs
  • baking paper
90 minutes
Finely chop the chocolate and melt 300 g over a hot water bath. Line a tray with baking paper, pour 100 g of chocolate on it and smooth it out. Approx. Chill for 30 minutes.
In the meantime, stir the fat, sugar and salt for about 10 minutes until creamy. Stir in eggs one by one. Add the crème fraîche and stir. Mix the flour and baking powder and stir in briefly. Halve the dough. Stir in the remaining melted chocolate and rum under half.
Grease a Gugelhupf tin (2 liters) and dust with breadcrumbs. Alternate doughPour in tablespoon by spoon. Bake the cake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for about 1 hour.
In the meantime, break the chilled chocolate into pieces and chill again. Take the cake out of the oven, let it cool down for 5 minutes and turn it onto a kitchen rack. Let cool down. Melt the remaining 100 g chocolate over a hot water bath.
and pour onto the cake as a topping. Sprinkle chocolate chips on top. Let it set and dust the cake with cocoa. Serve immediately.
1 slice approx:
  • 450 kcal
  • 1900 kJ
  • 8 g ​​protein
  • 27 g fat
  • 44 g carbohydrates


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