John Myers
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Chocolate Peach Cake
The perfect chocolate peach cake recipe with a picture and simple step-by-step instructions.
- 100 g Dark chocolate
- 2 Pc. Eggs (L)
- 180 g Sugar
- 1 packet Vanilla sugar
- 150 ml Oil
- 300 g Peach yogurt
- 300 g Flour
- 50 g Strength
- 1 packet Baking powder
- Loaf pan 11 X 29 cm
- Parchment paper
- Preheat the oven to 250 ° C.
- Chop the dark chocolate bar with a knife.
- Put all ingredients except the chocolate in a bowl and stir to form a smooth dough, then carefully fold in the chocolate.
- Line the baking pan (loaf pan about 11 x 29 cm) with baking paper and fill in the dough.
- Bake the cake at 170 ° C for about 45 minutes.
tip
- Of course you can also use a different baking pan (e.g. springform pan with tube bottom), this should then be buttered and floured before pouring the dough. If you like it, you can sprinkle the finished cake with powdered sugar or brush it with chocolate.
Note
- The peach yoghurt should have a fat content of approx. 4% and the highest possible fruit content approx. 25% or more. Alternatively, you can also use 200g natural yoghurt and 100g pureed canned peaches (without juice)
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