Best Muttis Franzoesischer Schokoladenkuchen Recipes

SCHOKOLADENMAKRONEN (GLUTEN-FREE CHRISTMAS CHOCOLATE MERINGUES)

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
• Grate dark chocolate with a fine grater (such as Microplane®) into a bowl.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add sugar and vanilla sugar gradually, continuing to beat. Sift cocoa powder over grated chocolate; fold mixture with a spatula carefully into the egg whites.
• Use 2 teaspoons to place little mounds of chocolate mixture 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until cookies are dried on the outside and slightly darkened on the bottom, about 30 minutes, depending on the size of the cookies.
• Allow to cool on the baking sheets for 1 to 2 minutes, then carefully transfer onto a wire rack to cool completely, about 5 minutes.

ÜBER SCHOKOLADENKUCHEN

Steps:

• 1. In a large bowl or standing mixer, cream butter until light and fluffy. Add sugar and beat until creamy. Add eggs, one at a time, beating well after each addition. Stir in melted chocolate.
• 2. In a separate bowl, combine flour and salt. Add buttermilk and chocolate mixture, alternating. Stir in vanilla.
• 3. In a small bowl, dissolve baking soda in vinegar. Slowly add this to the chocolate mixture. Mix just until blended. Do not over-mix!
• 4. Grease and flour 2 9-inch cake pans. Line bottom of pans with parchment paper. Pour batter into prepared pans and bake in a preheated 350-degree oven for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then remove from pans. Transfer to wire racks and cool completely before frosting.
• 5. FOR FROSTING: In a large mixing bowl, cream butter until light and fluffy. Slowly add sugar, 1/2 cup at a time, beating well between additions. Stir in chocolate and vanilla. If necessary, thin frosting with 1 to 2 tsps. half-and-half.

SCHOKOLADE KUCHEN

Steps:

• Stir margarine until foam-like.
• Add sugar, yellow of the 6 eggs, salt and vanilla sugar, stir again.
• Dissolve chocolate in 3 tablespoons of water and add to the mixture.
• Add almonds and biscuits.
• Stir the white of the 6 eggs until stiff, add to the mixture and mix well.
• Grease 10 inch cake pan with margarine, pour mixture into pan.
• Bake on lowest position in oven at 180°C (356°F) for 50 to 60 minutes.
• Frosting:.
• Mix powder sugar with 4 tablespoons of water. Put 1 tablespoon aside.
• Add chocolate powder to the rest of the mixture, add a few drops of water and stir.
• Let cake cool off after baking. Pour chocolate mixture evenly over cake.
• Form a small, funnel-shaped paper with a tiny opening. Put the mixture set aside in 1. into paper and draw 8 concentric circles on cake.
• Use a small knife and pull 8 lines from the center towards the edge and 8 lines from the edge towards the center alternating.
• Hint: Store chocolate cake in the refrigerator.

SVEN'S SCHOGGIKUCHEN (WET CHOCOLATE CAKE)

Steps:

• Preheat to oven at 250°C (480°F).
• Mix well with a food processor flour, sugar and eggs.
• Melt your chocolate with the butter in small pan or in the microwave.
• Add the chocolate mixture and the Kirsch to the dough. Mix well again.
• Prepare your baking mold (24 cm / 9.4 inch) with butter and flour.
• Transfer your dough.
• Bake your cake at 250°C (480°F) for exactly 11 Minutes (heat and timing are basing it on convection oven).
• Decorate with icing sugar before it's completely cold.
• The cake should be still wet inside!
• Enjoy and -- the day after is even better!