The chocolate cake for our birthday scores with wholemeal flour, which brings minerals: calcium and phosphorus for strong bones, magnesium for our nerves and fluoride for healthy teeth.
Depending on the season and preference of the birthday child, you can vary the decoration. Apricots, peaches or physalis go just as well with the chocolate cake.
- 150 grams Dark couverture chocolate
- 2 Tbsps Whipped cream
- fresh Berry (such as currants, strawberries)
- 4 Tbsps powdered sugar
- lemon juice
- colorful sprinkle
Preheat the oven to 180°C (approximately 350°F). Grease a sprinform pan with butter and sprinkle with flour.
Coarsely chop the chocolate. Melt the butter and chocolate over a hot water bath. Remove from the heat and allow to cool slightly. Beat the eggs, sugar and vanilla sugar until creamy. Stir in the chocolate-butter. Mix the flour, nuts, cocoa powder and baking powder. Stir into the chocolate mixture. Pour the batter into the springform pan and smooth. Bake for about 40 minutes. Remove from the oven and let cool.
Chop the chocolate and melt with the cream over a hot water bath. Pour over the cake. Garnish with berries and allow to dry. Stir the powdered sugar with a little lemon juice until thick. Spread the icing over the cake. Sprinkle with sprinkles and serve.