Chocolate quick cake
Our chocolate quick cake is in the oven in just 20 minutes! With this simple recipe, the cake with chocolate and almonds will be wonderfully fluffy and moist.
INGREDIENTS
200 g dark chocolate coating (at least 60% cocoa content)
200 g soft butter
200 g sugar
1 packet of vanilla sugar
1 pinch of salt
200 g ground almonds
½ packet of baking powder
60 g wheat flour (type 405)
4 eggs (size M)
Some butter for the mold
Some flour for the mold
Some powdered sugar for dusting
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a springform pan (Ø 26 cm) with butter and dust with a little flour. Chop the chocolate coating into small pieces, put it in a metal bowl with the butter and melt over a water bath.
2nd step
Put the sugar, vanilla sugar, salt, almonds, baking powder and flour in a bowl, pour in the liquid chocolate-butter mixture and mix everything well. Crack the eggs and gradually stir into the dough. Stir everything for 3 minutes until smooth.
3rd step
Pour the dough into the springform pan and smooth it out. Bake in the preheated oven for approx. 45 minutes, don’t forget to do the toothpick test.
4th step
A little powdered sugar for dusting
Let the cake cool briefly on a cake rack, loosen the edge of the springform pan with a knife and remove it. Then let the cake cool completely. Dust with a little powdered sugar and serve. The cake makes approx. 12 pieces.
Our tip
Enjoy for longer!
The chocolate cake will keep for at least 3 days under a cake cover. You can also freeze the cake in pieces.
