Greta's Tarte Schoko de luxe
A birthday cake is good - two are even better!
Greta has brought a great-chocolaty-yet-chocolate-mini-cake. Chocolate de luxe with 70% chocolate, juicy, not too sweet and - did I say so? - chocolaty. Not only the kid was crazy about it. I had to hurry to save another piece for the photo.
And here comes Greta's original recipe (including conversion instructions for lactose and wheat intolerant - then use a chocolate).
For the Gugelhupfform (diameter 16 cm) some fat and wheat flour (I have replaced all white flour with soybean meal).
50 g dark chocolate (for me it was "Men's chocolate" with 70%
150 g of wheat flour
1 tablespoon of cocoa (unsweetened)
2 teaspoon of baked backin (or Bakingsoda)
100 g of sugar (it was browner for me)
1 packet of vanillin sugar (I had unfortunately forgotten)
125 g of soft butter
2 eggs (size M)
2 EL milk (soy milk for me)
50 g dark chocolate (see above)
1 tb cooking oil
Preparation: Preheat the oven - see below for temperatures.
Grease and grind the mold, finely chop the chocolate (with the blender stick it does not work, then the chocolate flies through the whole kitchen - bitter experience).
Mix flour with cocoa and baking and sift in a mixing bowl.
Other ingredients, except the chopped Add chocolate, and use a hand mixer at low, then at highest speed for 2 minutes to prepare a smooth dough. Now evenly fold in the chocolate pieces. Smooth out dough in the form. Form on the grate in the lower third of the oven into the oven.
Upper/lower heat: about 180 degrees (preheated)
Hot air: about 160 degrees (preheated)
Gas: stage 2 -3 (preheated)
Baking time: about 50 minutes
To cool cake in the mold for about 10 minutes on a cake rack, then dissolve, put on a cake rack covered with baking paper and allow to cool.
Casting: Coarsely chop the chocolate, melt with oil in a water bath over low heat and melt, allow to cool slightly and stir well. Let cast from the top "run over" the cold cake. Sprinkle the still-warm cast with ground nuts or chocolate grated chips as desired.
The cake is freeze-proof.
Great: soy flour and milk do not taste good at all. Great for people with wheat intolerance and lactose intolerance.