Chocolate cake
8 servings
30 minutes
Chocolate pastry is the true embodiment of sweet elegance. Its roots trace back to Europe, where masters of confectionery sought to create something airy, rich, and unforgettable. The rich taste of chocolate combined with the softness of the dough offers pleasure in every bite. It harmoniously blends the sweetness of sugar, the tenderness of vanilla, and the lightness of an airy structure. This pastry is the perfect companion for a cup of aromatic coffee or tea, creating a moment of coziness and joy. Its simplicity in preparation makes it accessible even for novice cooks, while its exquisite taste impresses even the most discerning gourmets. Dusting it with powdered sugar transforms it into a small work of art worthy of Europe's finest patisseries.
1
Melt the chocolate in a water bath.
- Chocolate: 150 g
2
Cream the butter with sugar and vanilla sugar. Add eggs and mix well.
- Margarine: 150 g
- Sugar: 150 g
- Vanilla sugar: 2 teaspoons
- Chicken egg: 2 pieces
3
Add chocolate, mix. Add baking powder, flour, and knead a soft dough.
- Chocolate: 150 g
- Baking powder (raising agent): 2 teaspoons
- Wheat flour: 250 g
4
Grease a baking tray (I used a 20x30 cm tray) with oil or line it with baking paper. Pour in the batter and smooth it out. Place in a preheated oven at 180 degrees and bake for 25 minutes.
- Margarine: 150 g
5
Then cut into squares. If desired, you can make a stencil from paper. Sprinkle with powdered sugar, carefully remove the stencil.
- Icing sugar: 200 g
