In the 2000s, the chocolate brownie cake, which originated in North America, also caused a furore in Germany. This cake goes back to the wealthy Mrs Bertha Potter Palmer, who asked her chef at the Palmer House Hotel in Chicago in 1893 to create a dessert that could be taken along in a lunchbox. The result was a particularly rich, chocolatey confection. Nowadays there are the most amazing creations. Here is our family favourite with cinnamon.
400 grams baking chocolate (64 % cocoa content)
400 grams butter
8 eggs
500 grams raw cane sugar
2 teaspoons of cinnamon
60 grams baking cocoa
320 grams spelt flour
1. Melt the butter and chocolate in a large bowl over a bain-marie.
2. Mix the sugar with the cinnamon and cocoa powder, add the eggs and beat with a whisk until frothy.
3. Fold in the cooled chocolate and butter mixture.
4. Stir in the flour at the end.
5. Pour into a greased rectangular tin measuring 30 x 30 cm, smooth out and bake in a preheated oven at 180 °C for 35-40 minutes on the middle shelf.
6. Leave to cool and cut into cubes. Enjoy!
Tip: Serve warm with vanilla ice cream and sprinkled with cinnamon.
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