Grease a cup cake tin (approx. 2 1 / 2l content) and dust with breadcrumbs. Preheat the oven to 175 ° C.

Mix the butter, cream cheese and sugar with the whisk of the mixer until creamy. Stir in eggs one at a time. Mix 400g flour, 1 pinch of salt, baking powder and baking soda, add and briefly stir in together with the milk. Fold in the grated chocolate. Pour the dough into the pan and smooth it out. Bake in the hot oven for 45 minutes.

Use a wooden skewer to check whether the cake is baked through. If the slippery dough still sticks to the skewer, bake the cake for another 5–10 minutes. Then remove the cake and let it cool in the tin for 10–15 minutes. Then turn out and let cool down completely. Dust with powdered sugar.