Small chocolate cake with sour cream

Ingredients for 1 servings:

• 190 g flour
• 2 tsp, leveled baking powder
• 60 g cocoa powder (not sweetened)
• 1 tsp, leveled baking soda
• 125 g butter
• 200 g sugar
• 110 g sour cream
• 4 m.-sized eggs
• 100 g chocolate (dark chocolate or any type of chocolate you like)
• Butter for the mold
• Flour for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

23cm springform pan – super quick!

Line the bottom of a springform pan with baking paper and butter and marbling the entire pan. Chop the chocolate into small pieces. In a bowl, lightly mix the sour cream with the eggs. In a second bowl, combine the flour with the baking powder, cocoa powder, and baking soda. Add the butter and sugar to the flour mixture and mix with a mixer until well blended and lightly crumbly. Add the egg and sour cream mixture and the chocolate pieces and mix on high speed until smooth. Pour the batter into the pan and smooth it out. Bake in a preheated oven at 180°C (top/bottom heat: 160°C) for about 60 minutes. Tip: You can do a skewer test beforehand or lightly press the surface. When the cake feels firm, remove it from the pan and let it cool in the pan for about 10 minutes, then let it cool completely on a wire rack. Dust with powdered sugar. It tastes great even lukewarm. The preparation method seems unusual, but it definitely works and is super quick to make. The cake has a biscuit-like consistency. Due to the chocolate chips, it may still be slightly moist shortly after baking, but this will dry out as it cools.