Amelie's chocolate day cake

Name: Amelie's chocolate day cake
Cook time: 45 min
Total time: 45 min
Yield: 14
Ingredients: 200 g Baking chocolate; 200 g Butter; 7 fresh eggs (Gr. M); 100 g Flour; 220 g Sugar; 30 g Baking cocoa; 7-10 Tbsp Salt; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 14

200 g Baking chocolate
200 g Butter
7 fresh eggs (Gr. M)
100 g Flour
220 g Sugar
30 g Baking cocoa
7-10 Tbsp Salt
7-10 Tbsp Icing sugar
baking paper

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Cover the bottom of both springform pans (20 cm and 10 cm Ø) with baking paper (sealing tip: the dough is quite liquid.
2
Therefore the springform pans must close well. Wrap them with aluminium foil before baking and put them on a tray in the oven). Chop the chocolate and melt with butter in a hot water bath.
3
Allow to cool for about 5 minutes.
4
Mix eggs, flour, sugar, cocoa and 1 pinch of salt with the whisk of the mixer until smooth. Stir in chocolate butter briefly. Divide into the moulds and put into the hot oven. Remove the small cake after about 12 minutes (the edge of the cake is baked through, in the middle there is a soft core).
5
Continue baking larger cakes at the same temperature for about 8 minutes.
6
Let the cake cool down (preferably overnight). Carefully remove from the moulds. Place the smaller cake in the middle of the larger one. Dust with icing sugar.