Chocolate Cake II

Ingredients for 1 servings:

• 200 g sugar
• 50 g cocoa powder
• 5 eggs
• 250 g butter, soft
• 1 pinch of salt
• 225 g flour
• 125 g cornstarch
• 5 tsp, leveled baking powder
• 1 packet of vanilla sugar
• 150 ml milk
• 125 g dark or milk chocolate
• 4 tbsp apricot jam
• 1 tbsp apple juice
• 150 g chocolate
• 1 tsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

The cake stays moist and fresh for a long time.

Grease and flour a loaf pan. Preheat oven to 180°C (top/bottom heat) (160°C (fan oven)). Chop the chocolate into small pieces. Put the butter in a mixing bowl and beat until smooth. Add the sugar, vanilla sugar, and salt while stirring, then beat in the eggs on high. Sift together the flour, cornstarch, baking powder, and cocoa powder, then briefly beat in alternately with the milk on medium heat. Finally, fold in the chopped chocolate. Pour the batter into the loaf pan and smooth it out. Place the pan on the lowest rack in the oven and bake for 60 minutes. After 15 minutes of baking, cut a 1cm deep cut lengthwise down the center of the cake with a knife. After baking, let the cake stand in the pan for 10 minutes, loosen, and turn out onto a wire rack. Strain the apricot jam through a sieve and bring to a boil in a saucepan with the apple juice, stirring constantly. Immediately spread it over the hot pastry and let it cool. For the glaze, coarsely chop the chocolate, melt it with the oil in a water bath over low heat, let it cool slightly, and then glaze the cake. Let the glaze set.