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SCHOKO KUCHEN

Chocolate Cake with Crumb Layer

Swiss style chocolate cake, with a crumb layer on the bottom. Press the crumb dough onto the bottom of the tart dish with your palms. Enjoy the harmony of a crispy crumb bottom layered with moist chocolate cake.

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●Preparation Tip

●Chocolate Batter
Photo #1 Photo #2 Photo #3	Melt chocolate over hot water. Allow butter to soften at room temperature. Sift together flour and cocoa powder. Add half of the sugar (35g) to eggs and blend. Add the rest of the sugar (35g) to butter and cream together. (Photo #1) To the butter mixture, stir in the melted chocolate, then the egg mixture. (Photo #2) Fold in sifted flour mixture and blend. (Photo #3)
●Crumb Dough
Photo #1 Photo #2 Photo #3 Photo #4	Allow butter to soften at room temperature. Sift together flour and cocoa powder. Add sugar to butter and cream together. (Photo #1) Fold in the flour mixture, then using a rubber spatula, cut in until crumbly. Avoid melting the butter. (Photo #2) Transfer the crumb dough into a small round mold, at least 5mm in depth. Press the dough with the palms of your hands. (Photo #3) Pour in the chocolate batter on top of the crumb dough, up to 9/10 full. (Photo #4) Bake in a preheated oven at 180 °C (356 °F) for about 15 minutes.