This really excellent chocolate cake fell into my hands from a historical cookbook. The corresponding recipe was noted in neat handwriting by a lady on an index card. Luckily! Old cookbooks and their contents, such as bookmarks made of newspaper or the notes in them, have fascinated me ever since. They tell us about the history of the cookbook and its users. The pages with the most stains are my favourites because they show that the respective recipe was often prepared.
250 grams of butter, soft
250 grams of raw cane sugar
2 tablespoons of vanilla sugar
6 eggs (egg yolks and whites separated)
500 grams of flour (type 550)
1 packet of baking powder
1-2 cups of milk
125 grams of almonds, ground
1 1/2 bars of 64-70% chocolate (about 225 grams), in pieces
A 28cm round spring-clip tin, greased
1. Mix the softened butter with the sugar and vanilla sugar until frothy.
2. Then gradually add the six eggyolks and continue to stir well until foamy.
3. Now sift the flour mixed with baking powder into the butter-eggyolk mixture.
4. Gradually add the 1-2 cups of milk while stirring.
5. Finally fold in the ground almonds, the chocolate chips and the six whisked egg-whites.
6. Fill into a greased round spring-clip tin with a diameter of 28cm.
7. Bake in a preheated oven at 200 ° C for 50 minutes.
Note: Don't be put off by the 6 eggs in it, that's normal for the time. For chocolate I took good organic chocolate, which is equally suitable as a couverture and for making desserts. If you like, you can coat the cake with a chocolate couverture or dust it with icing sugar.
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