Chop the couverture and melt it on a warm water bath, let it cool down a bit. Cream fat, sugar, vanillin sugar and salt. Stir in eggs one after the other, alternating with the starch. Add couverture and stir in. Mix flour, cocoa and baking powder, sieve onto the mixture and stir in.
Grease a springform pan (26 cm Ø). Sprinkle the rim with sugar. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-35 minutes. Let it cool down on a cake rack, remove from the tin
Soil about 12550 kJ/2990 kcal. E 47 g/F 161 g/KH 340 g