Junior chef
Utensils
Apron
baking paper
Bowl
Measuring cup
Mixer
Dpringform pan (approx. 24 cm Ø)
Oven mitts
Pan
Paring knife
Rubber spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Preparation
Line the base of the springform pan (approx. 24 cm in diameter) with baking paper, grease the rim.
Batter
Place the butter in a bowl, add the sugar and egg yolks, beat using the whisk on a mixer until the mixture becomes lighter in colour. Roughly chop the chocolate, place in a second bowl, add all of the ingredients up to and including the baking powder, mix. Beat the egg whites with the salt until stiff. Mix alternately into the egg yolk mixture with the milk and dry ingredients.
Transfer the batter to the prepared tin.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a rack.
To decorate
Melt the cake icing in a hot bain-marie, pour on top of the cake, decorate with Smarties to make little flowers.
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