Basler Schoggitorf chocolate cake

Basler Schoggitorf chocolate cake

Total: 40 Min. | Active: 20 Min.
vegetarian
Nutritional value / piece: 202 kcal
, Fat: 13 g
, Carbohydrate: 18 g
, Protein: 3 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chocolate

300 g dark chocolate, coarsely chopped

Sponge mixture

75 g cane sugar
3 egg yolks
100 g butter, soft
3 egg whites
¼ tsp sea salt
75 g white flour
¼ tsp baking powder
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Utensils

One brownie tin (approx. 24 × 24 cm), lined with baking paper.

How it's done

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Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.

Sponge mixture

Place the sugar and egg yolks into a bowl, mix using the whisk on a hand mixer until the mixture turns a paler colour. Add the chocolate and butter, continue to beat briefly.

Beat the egg whites with the fleur de sel until stiff.

Combine the flour and baking powder, add to the egg mixture in layers along with the egg whites and carefully fold in using a rubber spatula. Transfer the mixture to the prepared tin.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave to cool completely on a rack, cut into squares.

Good to know
Shelf life: Store in an airtight container and keep in the fridge for approx. 2 days.

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