Ingredients
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
Cake mixture
Filo pastry
To bake
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
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Cake mixture
Place the butter, sugar, vanilla sugar and salt in a bowl, mix using the whisk on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Mix in the chocolate. Combine the flour, baking powder and cocoa powder, mix in. Transfer the cake mixture to the prepared tin.
Filo pastry
Carefully unfold the pastry sheets, brush with a little butter, gather the edges of the pastry sheets individually, spread on top of the cake mixture.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely. Dust with a little icing sugar.
| Note: | Filo pastry is a type of strudel dough. It is available in larger Coop supermarkets and speciality Turkish stores. Substitute: 1 pack of strudel dough (approx. 120 g). |
|---|---|
| Serve with: | Whipped cream |
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