{"id":2519,"date":"2011-08-04T04:57:48","date_gmt":"2011-08-04T04:57:48","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2519"},"modified":"2011-08-04T04:57:48","modified_gmt":"2011-08-04T04:57:48","slug":"belgischer-schokoladenkuchen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/04\/belgischer-schokoladenkuchen\/","title":{"rendered":"Belgischer Schokoladenkuchen"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n300 g Mehl<br \/>\n300 g Zucker<br \/>\n125 g Butter<br \/>\n100 g Kakaopulver<br \/>\n200 g Kefir<br \/>\n100 g Kokosflocken<br \/>\n200 ml Wasser, hei\u00df<br \/>\n1 TL Vanille(-pulver)<br \/>\n200 g Bitterschokolade<br \/>\n200 g Sahne<br \/>\nSchlagsahne<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nKakao und hei\u00dfes Wasser in die Sch\u00fcssel geben und mit dem Schneebesen durchschlagen. Abk\u00fchlen lassen. Im Topf die Butter auf kleiner Flamme schmelzen lassen. In einer Sch\u00fcssel die Butter und den Zucker mit dem Schneebesen schaumig schlagen. Die Eier aufschlagen, dabei das Eiwei\u00df in eine Sch\u00fcssel und das Eigelb in die andere Sch\u00fcssel geben. Eigelb mit dem Schneebesen verr\u00fchren. Den aufgel\u00f6sten Kakao dazugeben und das Mehl einsieben. Salz, Vanille, Backpulver und Kefir zugeben und alles gut verr\u00fchren. Das Eiwei\u00df zu Eischnee schlagen und vorsichtig unter den Teig heben. Den Teig in Zwei gefettete Formen (rund, flach) f\u00fcllen und bei 200 Grad ca. 30 Minuten backen. Schokolade in einen Topf geben und in eine Pfanne mit kochendem Wasser auf den Herd stellen. R\u00fchren, bis die Schokolade geschmolzen ist, vom Feuer nehmen und die Sahne dazugie\u00dfen. Den ersten Kuchen auf die Platte st\u00fcrzen. Ein drittel der Schokoladencreme daraufstreichen und mit den Kokosflocken bestreuen. Den zweiten Kuchen auf den ersten st\u00fcrzen. Die restliche Schokoladencreme rundum verstreichen. In den K\u00fchlschrank stellen. Kurz vor dem Servieren die Schlagsahne auf den Kuchen geben.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 300 g Mehl 300 g Zucker 125 g Butter 100 g Kakaopulver 200 g Kefir 100 g Kokosflocken 200 ml Wasser, hei\u00df 1 TL Vanille(-pulver) 200 g Bitterschokolade 200 g Sahne Schlagsahne Zubereitung Kakao und hei\u00dfes Wasser in die Sch\u00fcssel geben und mit dem Schneebesen durchschlagen. Abk\u00fchlen lassen. Im Topf die Butter auf kleiner &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/04\/belgischer-schokoladenkuchen\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[27],"tags":[29],"class_list":["post-2519","post","type-post","status-publish","format-standard","hentry","category-geback","tag-schokolade","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - 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November 2012","format":false,"excerpt":"Zutaten Teig: 8 Eigelb 200 g Butter 200 g Zucker 8 Eiwei\u00df 200 g Schokolade 200 g Mehl 1\/2 P\u00e4ckchen Backpulver Sonstige: 1 Glas Aprikosenkonfit\u00fcre 2 T\u00fcten fertige Schokoladenglasur Zubereitung Mit dem Handr\u00fchrger\u00e4t Eigelb, Butter und 1\/3 des Zuckers schaumig r\u00fchren. Eiwei\u00df zu steifem Schnee schlagen, nach und nach den\u2026","rel":"","context":"In &quot;Geb\u00e4ck&quot;","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6217,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/09\/25\/kuerbis-apfel-torte\/","url_meta":{"origin":2519,"position":2},"title":"K\u00fcrbis-Apfel-Torte","author":"Steffen","date":"25. September 2023","format":false,"excerpt":"K\u00fcrbis-Apfel-Torte Teig:115 ml Buttermilch200 g Geraspelter Hokkaido-K\u00fcrbis1 gro\u00dfer geraspelter Apfel2 Tl frisch gemahlene Vanille-Schote170 g Weiche Butter200 g Brauner Zucker200 g Wei\u00dfer Zucker3 Eier1 Eigelb180 g Mehl75 g Kakao2 Tl Backpulver1 Tl Backnatron1\/2 Tl SalzF\u00fcllung:200 g Frischk\u00e4se200 g Puderzucker1\/4 Tl Zimt1 Tl Vanille-Pulver3 Messerspitze Fettl\u00f6sliche orange Lebensmittelfarbe200 ml Geschlagene SchlagsahneZutaten\u2026","rel":"","context":"In &quot;Geb\u00e4ck&quot;","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926105547_Pumpkin_apple_pie.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926105547_Pumpkin_apple_pie.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926105547_Pumpkin_apple_pie.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926105547_Pumpkin_apple_pie.png?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":4562,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/31\/preiselbeertorte-mit-dunklem-boden\/","url_meta":{"origin":2519,"position":3},"title":"Preiselbeertorte mit Dunklem Boden","author":"Steffen","date":"31. 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