Tort Seltzer cu topping de ciocolata

Preîncălziți cuptorul la 180 ° C.

For the dough, stir in the eggs and sugar until foamy, stir in the vanilla sugar, flour, oil and baking powder, lemon juice and finally the soda. Stir until the dough has small bubbles. Pour the dough into a very dense, lightly oiled (preferably a closed) tin and bake in the oven at 180 ° C for about 28 minutes.

In the meantime, mix the eggs, powdered sugar and cocoa together for the chocolate icing. Melt the coconut oil in a saucepan and then stir it into the cocoa mass, drop by drop. Stir until the mixture is smooth and shiny. Finally "season" with amaretto.

Take the finished cake batter out of the oven and poke holes in the batter with a wooden stick or wooden spoon handle. Spread the icing over the dough and tap the cake pan several times on the work surface so that the icing flows into the holes.

Chill the cake. ... and that's where the decision comes: should the chocolate be liquid inside, just wait until the icing has just set on the cake ... then you have the pleasure of a liquid filling when slicing ... otherwise just two Put in the cold for hours, then the casting has also solidified inside. In any case, an airy, fluffy dough with lots of chocolate indulgence ...

The amaretto should of course be left out for children. Instead, you can add a little orange zest and juice.