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Chocolate cake with fudge and tahini
Homemade chocolate cake of extra pure chocole, fudge, yogurt and tahini sesame paste.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Melt the chocolate au bain-marie. Halve the fudge in width.
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Put the butter with the caster sugar and salt in a bowl and beat for 15 minutes with a food processor or hand mixer into an airy cream.
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Beat the eggs one by one. Only add a new egg if the previous one is completely included.
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Sift the flour over the butter mixture and gently mix with a spatula.
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Fold in the vanilla sugar, the melted chocolate and the yogurt. Then spat through the fudge and the tahini.
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Line the spring form with the baking paper and grease the edges with butter.
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Pour the batter into the mold and smooth. Place dots of the tahini over the batter on different spots.
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Use a skewer to make nice, elegant curls through the mixture to create a marble pattern and cook in the middle of the oven for about 50 minutes.
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If necessary, check the doneness with a skewer. Stick the skewer in the middle of the cake. If the skewer is clean, the cake is done.
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Remove from the oven and leave in the mold to cool for at least 1 hour on a rack. Cut into beautiful dots.
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Nutrition
405Calories
Sodium10% DV240mg
Fat37% DV24g
Protein14% DV7g
Carbs13% DV39g
Fiber8% DV2g
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