The most chocolaty cakes in the world

Name: The most chocolaty cakes in the world
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 175 g Dark chocolate; 75 g ground almonds (without skin); 2 heaped Tbsp Flour; 4 Eggs (Gr. M); 5 TABLESPOONS + some sugar; 50 g + some soft butter; 1 package Vanilla sugar; 7-10 Tbsp Salt; 50 g Whipped cream

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

175 g Dark chocolate
75 g ground almonds (without skin)
2 heaped Tbsp Flour
4 Eggs (Gr. M)
5 TABLESPOONS + some sugar
50 g + some soft butter
1 package Vanilla sugar
7-10 Tbsp Salt
50 g Whipped cream

Directions

1
Coarsely chop 75 g chocolate and melt in a hot water bath. Let cool for about 10 minutes. Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2).
2
Mix almonds and flour. Separate the eggs. Beat the egg whites until stiff, adding 2 tablespoons of sugar. Whisk the egg yolks, 50 g butter, 3 tbsp. sugar, vanilla sugar and 1 pinch of salt for about 5 minutes until creamy.
3
Add liquid chocolate while stirring. First fold in the almond mix, then the beaten egg white in portions.
4
Pour into four greased and sugar-spread ring cake moulds. Place the moulds in a large deep roasting pan on the oven rack. Pour hot water into the roaster until just under 2 cm below the rim of the mould.
5
Bake in the hot oven on the middle shelf for 35-40 minutes. Carefully lift the moulds out of the water bath and let them cool down for about 10 minutes. Turn out onto plates.
6
Coarsely chop 100 g chocolate. Warm the cream in a pot. Remove from heat and melt the chocolate in it. Pour the sauce in the middle of the lukewarm Gugelhupfe and serve immediately.