Description
Wer kann einem süßen, fruchtigen Kuchen schon widerstehen? – Hier das Rezept zum Marille-Schoko-Kuchen! Schnelle und Einfache Kuchen Rezepte.
Ingredients
Scale
- 18 Stk Marillen (apricots)
- 200 g Butter
- 160 g Zucker (sugar)
- 7 Stk Eier (eggs)
- 200 g Kochschokolade (baking chocolate)
- 1 Pk Vanillezucker (packet vanilla sugar)
- 200 g Mehl (flour)
- 2 TL Backpulver (teaspoons baking powder)
- 1 EL Butter (for greasing the pan)
Instructions
- Preheat your oven to 175°C (347°F) with both top and bottom heat. Prepare your baking tray by greasing it thoroughly with 1 tablespoon of butter or by lining it with baking paper. Make sure the entire surface is well covered to prevent sticking.
- Wash the apricots (Marillen) and pat them dry. Cut each apricot in half and remove the pits. Set the halved apricots aside for later use.
- Separate the eggs, placing the yolks in a large mixing bowl and the whites in a separate clean bowl. Be careful not to get any yolk in the whites.
- Using an electric mixer or whisk, beat the egg yolks until they are light and frothy. Add the softened butter, sugar, and vanilla sugar to the yolks and continue to beat the mixture until it becomes creamy and well combined.
- Break the baking chocolate into pieces and melt it gently, either in a heatproof bowl set over a pot of simmering water (double boiler method) or in short bursts in the microwave, stirring frequently to avoid burning. Allow the melted chocolate to cool slightly, then pour it into the egg yolk mixture. Mix thoroughly until the chocolate is completely incorporated.
- In a separate bowl, combine the flour and baking powder. Sift the mixture to remove any lumps, then gradually add it to the chocolate-egg mixture. Mix well until you have a smooth, even batter.
- Clean the beaters well, then use them to whip the egg whites until stiff peaks form. The whites should be glossy and hold their shape when you lift the beaters. Gently fold the beaten egg whites into the chocolate batter in several additions, using a spatula. Be careful not to deflate the batter; fold until just combined and no streaks remain.
- Pour the finished batter into the prepared baking tray. Use a spatula to spread it out evenly so it covers the entire surface of the tray.
- Arrange the halved apricots on top of the batter, placing them cut-side up and distributed evenly over the entire surface. Gently press them into the batter so they sit securely but are still visible.
- Place the tray in the preheated oven and bake for approximately 30 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be set and the apricots slightly caramelized.
- Remove the cake from the oven and allow it to cool in the tray. Once cooled, cut into squares or slices and serve. Enjoy your delicious Marille-SchokoKuchen!
Notes
For an extra touch, dust the cooled cake with powdered sugar before serving. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. If apricots are out of season, canned or other stone fruits like peaches or plums can be used as an alternative. Make sure the eggs and butter are at room temperature for the best mixing results.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte, Dessert Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg