Time of preparation:
10 min. + 35 min. backing time

COOK & SERVE:
Shallow pot 24 cm | 1,2 l

For 12 servings:
200 g dark chocolate
75 g butter
4 eggs
1 pck. vanilla sugar
75 g sugar
1 pinch of salt
75 g flour
butter for the mould
For the cream:
100 g sweet cream
2-3 tablespoons cherry fruit spread
100 g cream yoghurt

How to do it:

1. Preheat oven to 160 degrees. Melt the chocolate together with the butter in the bain-marie of a COOK & SERVE pot, stirring again and again.

2. Separate the eggs. Beat the egg whites until stiff.  Beat the yolks with sugar, vanilla sugar and salt until foamy. Then stir in the flour and the chocolate-chocolate butter mixture. Finally fold in the beaten egg whites.

3. Spread the shallow COOK & SERVE pot with butter and fill in the dough. Put into the preheated oven for 35 minutes.

4. Whip the cream until stiff, then add the fruit spread and yoghurt while continuing to whip.

Liquid core: If you want a liquid core in the chocolate cake, leave the cake in for a shorter time (approx. 25 minutes).

Nutritional values per serving:
Calories: 227 kcal, Carbohydrates: 16.3 g, Protein: 4,9 g, Fat: 15,6 g, Dietary fibre: 1,8 g

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