Ingredienst for 1 Portions
For the dough:
175 g Chocolate, bitter
250 g Butter
4 Egg (s)
100 g Brown sugar
75 g Sugar
1 tsp Butter vanilla flavoring
250 g Flour
100 g Cocoa powder
2 tsp Baking powder
1 tsp Bicarbonate of soda
1 pinch Salt
350 g Sour cream
250 g Chocolate, bitter
50 g Butter
200 ml Cream
Preparation
The chocolate in the boiling water.
Meanwhile, a spring form of 26 cm thick and chill.
The chocolate from the bath and stir in the butter.
The mixture aside. Meanwhile, the top and bottom heat oven to 200 ° C heat.
Mix the flour with cocoa, baking powder, baking soda and salt.
Break the eggs, brown sugar and the sugar while beating and continue to beat until the mixture becomes thick and creamy. The chocolate butter stir briefly.
Then the flour mixture over seven, stir in the sour cream.
The batter into the prepared pan and bake in preheated oven for about 35-40 minutes baking.
Allow to cool in the mold to a wire rack.
Meanwhile, melt the chocolate for casting in a water well, then gradually until the butter, then stir in the cream underneath, so that a uniform, smooth and nice shiny cream. If this is too soft, refrigerate for a few minutes if necessary.
The cake once it cools down (or just slightly warm) is gently released from the springform rim and put on a plate. Once cut crosswise, fill with chocolate cream, put back together and spread around with the rest of the cream, possibly with a spoon "bumps" push.
The best store in the refrigerator but not necessarily enjoy warm room!
This cake is very very chocolaty and not too sweet, so anyone who is more sweeter to "chocolate cake" should take some more sugar, dark chocolate lovers will not, however, need.
Preparation time: 45 min
