John Myers
Contents
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Ingredients
- 5 Eggs
- 150 g Butter
- 220 g Sugar
- 1 tbsp Vanilla sugar
- 150 g Dark chocolate or boiling chocolate
- 220 g Flour
- 1 packet Baking powder
- 170 ml Milk
- 1 pinch Salt
Instructions
- Line the base of a 26 cm springform pan with baking paper. Preheat the oven to 170 ° C top and bottom heat.
- Separate the eggs.
- Beat the butter, sugar, vanilla sugar and egg yolk until frothy. Crush and melt the chocolate, then stir into the batter. Sift the flour and baking powder into the batter and stir in with the milk.
- Beat the egg whites with a pinch of salt until stiff. Carefully fold the stiff egg white into the dough, first stirring in one half and carefully folding in the other half.
- Pour the dough into the springform pan, smooth it out and bake for about 70 minutes. Do a wooden stick test. Let the cake cool down a little, then loosen the edge of the springform pan and let the cake base cool down completely.
- Cut the cake base into bases, there are up to 4 bases.
- The cake base is great for chocolate or nougat cakes, buttercream cakes; Black Forest cake etc. I also used it for my Mozart cake (see KB).
Nutrition
Serving: 100gCalories: 370kcalCarbohydrates: 52.1gProtein: 3.7gFat: 16.2g
