John Myers
Ingredients for 1 servings:
- 200 g butter, soft, unsalted
- 300 g sugar
- 4 large eggs, separated
- 300 g flour
- Cocoa powder
- Cake icing (chocolate)
- Sweets (sugar pearls)
- Fat and breadcrumbs for the mold
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Chocolate cake with colorful sugar pearls
Beat 200g softened butter with 150g sugar until fluffy. Gradually stir in the egg yolks, separated from the egg whites. Beat the egg whites with 150g sugar until stiff peaks form. Fold half of the egg whites into the initial batter. Then fold in about half of the flour, followed by the remaining egg whites and the remaining flour. Now stir in the cocoa powder to your liking. I always add about 2 heaped tablespoons of cocoa powder. But it’s best to taste the batter regularly so you can adjust the cocoa strength to your desired consistency. Grease the cake pan (bundt cake), sprinkle with breadcrumbs, and pour in the batter. Then bake at 180-200°C (fan oven) for about 45-50 minutes. Once cooled, cover with chocolate glaze and sprinkle with sugar pearls. This recipe also works perfectly as a muffin recipe. If you mix chocolate pieces into the dough beforehand: heavenly!
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