SCHOKO KUCHEN Chocolate Cake with Crumb Layer

May 17, 2006 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.

●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. Servings per Recipe Calories per Serving Ready In 8  two 15cm tart dishes  0kcal 90 minutes Chocolate Batter butter 60g  sugar 70g  whole egg 100g  chocolate 50g  cake flour 50g  cocoa powder 10g  Crumb Dough butter 50g  sugar 50g  cake flour 90g  cocoa powder 10g  【Preparation】 - Butter and flour the tart dishes.