Spice wreath with chocolate

Ingredients for 1 servings:

• 175 g butter or margarine
• 225 g sugar
• 1 packet of vanilla sugar
• 4 eggs
• 1 pinch of salt
• ½ tsp, sautéed cloves, ground
• 1 tsp, sm. cinnamon, ground
• 1 pinch(s) nutmeg, grated
• 300 g flour
• 1 pkt. pudding powder (chocolate)
• 100 g chocolate (block chocolate), roughly chopped
• 4 tsp, leveled baking powder
• 2 tbsp milk
• possibly powdered sugar for dusting
• Fat for the mold
• Flour, semolina or breadcrumbs for the mold

Instructions

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

old family recipe

Place the butter or margarine in a bowl and cream until fluffy. Gradually add the sugar, vanilla sugar, eggs, and spices. Stir in the sifted flour, pudding powder, and baking powder, along with the chocolate pieces, a tablespoon at a time. (When adding the baking powder to the batter, continue stirring by hand with a sturdy spoon—not with a food processor!). If the batter is quite thick, add 1-2 tablespoons of milk (I always do this; sometimes I use a little more milk because the batter is difficult to stir). The batter should fall off the spoon with difficulty. Pour the batter into a greased, floured, or semolina- or breadcrumb-dusted ring tin. Bake in a preheated oven at 200°C–225°C (top/bottom heat) (gas mark 3–4) for approximately 50–60 minutes. If desired, dust the cake with powdered sugar after it has cooled. Tips: I cut the chocolate blocks with a large kitchen knife (large pieces, about 0.5-1 cm), because then the finished cake has really great chocolate pieces. I love it. The bigger the chocolate pieces, the better. But it’s a matter of taste; you can of course cut them smaller. If you like, you can also separate the eggs and beat the egg whites separately. But it doesn’t really help here (it doesn’t make them any fluffier). It’s also difficult to fold in because of the heavy, dense batter. I tried it. The cake has a rather dense consistency. But it tastes so delicious that you’d rather not give any to anyone so you can have more yourself. Instead of block chocolate, you can also use regular dark chocolate or, if you prefer, milk chocolate. The latter melts more, though. My sister prefers the cake with finely chopped milk chocolate, but I don’t think it’s as great this way.