Ingredients:
250 g butter
210 g sugar
20 g vanilla sugar, homemade
5 eggs, size M
200 ml cream
1 pinch of salt
300 g flour
3 tsp, leveled baking powder
300 g chocolate (milk, dark or mixed)
butter for the mould
flour or breadcrumbs for the mould
Nutritional values
kcal 6371
Protein 107.54 g
Fat 373.80 g
Carbohydrates 644.05 g
Preparation:
First, beat the sugar, vanilla sugar and salt with the butter until fluffy. Add the eggs one at a time and beat until the mixture has become lighter. Add the cream. Mix the flour with the baking powder, sift and fold into the egg mixture.
Now melt 150 g of the chocolate in a water bath. Divide the dough and mix the melted chocolate into one half. Dice the remaining chocolate and mix into the light dough.
Grease a Bundt cake tin or another cake tin with butter and sprinkle with flour/breadcrumbs. First put the light dough in. Then put the dark dough on top and carefully use a fork to make spirals to create a marbled effect. Bake the cake in a
hot oven at 180°C for about 50-60 minutes.
If you want, you can dust the cake with powdered sugar after it has cooled.