Sherry cake

Ingredients for 1 servings:

• 100 g dark chocolate
• 3 eggs, size M
• 1 pinch of salt
• 125 g margarine
• 100 g sugar
• 1 pack of vanilla sugar, bourbon
• 250 g flour
• 2 tsp baking powder
• 2 tsp, heaped cocoa powder
• 100 ml sherry
• possibly chocolate coating for the glaze

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

loose and aromatic

Preheat the oven to 150°C (fan/convection oven). Thoroughly grease a 30cm loaf pan. Roughly chop the chocolate and melt it slowly over a pan of hot water. Allow to cool slightly. Separate the eggs, beat the egg whites with a pinch of salt until stiff peaks form, and set aside. Beat the butter, sugar, and vanilla sugar with a hand mixer until fluffy. Add the egg yolks one at a time and continue beating on high for a few minutes. Then add the sherry and melted chocolate, then mix in the flour, baking powder, and cocoa powder. Finally, carefully fold in the beaten egg whites with a spatula. Pour the batter into the pan, smooth it out slightly, and bake on the middle rack of the oven for about 50 minutes (use a skewer to check if it’s cracking). After 15 minutes of baking, we recommend making a 1cm deep cut lengthwise into the cake to prevent it from cracking. After baking, let it cool in the pan for 10 minutes, then remove it from the pan and let it cool completely. Cover with dark chocolate glaze or simply dust with powdered sugar if desired.