Preparation
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1Melt the chocolate over a water bath and set aside. Beat soft butter with sugar and salt until creamy. Beat in each egg individually for about 30 seconds.
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2Stir in the vanilla extract and crème fraîche. Mix the flour with the Cologne flakes, cocoa powder and baking powder and fold into the dough alternately with the melted chocolate and milk.
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3Pour the dough into a greased loaf pan (30 cm) and bake in the preheated oven.
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4Let the cake cool down. Heat the couverture according to the package instructions and glaze the cake with it. Sprinkle with whole and coarsely chopped walnuts. Top/bottom heat: 190 °C Circulating air: 170 °C Baking time: 50-55 minutes Preparation time: approx. 25 minutes
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5No matter what you bake in: Gugelhupf, loaf pan or springform pan. This cake is always a success.
Author: Peter Kölln
Photographer: Photo Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for approx. 12 pieces
200 G
Dark chocolate
225 G
softened butter
200 G
Sugar
1 prize
Salt
6
Eggs
1 TL
vanilla extract
150 G
Crème fraîche
200 G
Flour
100 G
Delicate Kölln Oat Flakes
30 G
Cocoa powder
1 pack
baking powder
3-4 EL
Milk
150 G
Couverture
100 G
Walnuts
