American chocolate cake

Ingredients for 1 servings:

• 100 g butter, soft
• 300 g sugar
• 2 tsp vanilla sugar
• 2 eggs
• 100 g chocolate (dark chocolate), melted
• 200 g flour
• 2 tsp baking powder
• 300 ml milk
• 100 g nuts (pecans), chopped
• 50 g butter
• 50 g chocolate (dark chocolate), crushed
• 1 egg(s)
• 150 g sugar
• 1 tsp vanilla sugar
• 50 g nuts (pecans), halved

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with fudge!

You will need a 26-28 cm springform pan lined with baking paper. Preheat the oven to 180°C (top/bottom heat). Cream the butter until smooth. Gradually add the sugar, vanilla sugar, and eggs, one at a time, and beat until fluffy. Stir the melted chocolate into the foam mixture. Sift the flour and baking powder together, then stir in alternately with the milk. Stir in the pecans, pour the batter into the baking pan, smooth it out, and bake for 50-60 minutes. After steaming, turn the cake out onto a wire rack, remove the baking paper, and let it cool completely. Tip: Once the cake has cooled, it’s best to transfer it to a plate before glazing. The cake is very soft and the thick glaze will otherwise press into the wire rack. For the chocolate glaze, melt the butter and chocolate in a saucepan, remove the pan from the heat, and stir in the egg, sugar, and vanilla sugar. Spread the glaze over the cake and garnish with the halved pecans. Let it dry thoroughly, preferably overnight, as the fudge takes a long time to dry! Tip: I couldn’t find any pecans at my local supermarket, so walnuts would work as a substitute!