{"id":3055,"date":"2011-12-08T20:33:09","date_gmt":"2011-12-08T20:33:09","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3055"},"modified":"2011-12-08T20:33:09","modified_gmt":"2011-12-08T20:33:09","slug":"schokowurfel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/08\/schokowurfel\/","title":{"rendered":"Schokow\u00fcrfel"},"content":{"rendered":"

Zutaten<\/strong>
\n150 g Butter
\n100 g Zucker
\n4 Eier
\n150 g Bitterschokolade
\n150 g Mehl
\n150 g Haseln\u00fcsse, gerieben
\nF\u00fcllung<\/em>
\n400 g Johannisbeergelee
\nGlasur<\/em>
\n120 g Schokolade
\n150 g Zucker
\n1 EL Butter
\n4 EL Wasser, heiss <\/p>\n

Zubereitung<\/strong>
\nButter und Zucker schaumig r\u00fchren, die Eier zugeben und die geschmolzene, auf K\u00f6rpertemperatur abgek\u00fchlte Schokolade in die Eimasse r\u00fchren. N\u00fcsse und Mehl unterheben. Auf ein mit Backpapier ausgelegtes Backblech ca. 2 cm dick aufstreichen. Breite ca. 15 cm. Bei 190\u00b0C 15 Minuten backen. Ausk\u00fchlen lassen, dann das Backpapier wegziehen. Den Teig quer durchschneiden und mit Johannisbeergelee f\u00fcllen. F\u00fcr die Glasur die Zutaten im Wasserbad schmelzen und den Teig damit \u00fcberziehen. Alles ungeschnitten lagern, erst bei Bedarf in W\u00fcrfel schneiden. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 150 g Butter 100 g Zucker 4 Eier 150 g Bitterschokolade 150 g Mehl 150 g Haseln\u00fcsse, gerieben F\u00fcllung 400 g Johannisbeergelee Glasur 120 g Schokolade 150 g Zucker 1 EL Butter 4 EL Wasser, heiss Zubereitung Butter und Zucker schaumig r\u00fchren, die Eier zugeben und die geschmolzene, auf K\u00f6rpertemperatur abgek\u00fchlte Schokolade in die … <\/p>\n

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_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":[],"class_list":["post-3055","post","type-post","status-publish","format-standard","hentry","category-geback","item-wrap"],"yoast_head":"\nSchokow\u00fcrfel<\/title>\n<meta name=\"description\" content=\"- Schokow\u00fcrfel\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/08\/schokowurfel\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Schokow\u00fcrfel\" \/>\n<meta property=\"og:description\" content=\"- Schokow\u00fcrfel\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/08\/schokowurfel\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-12-08T20:33:09+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/08\\\/schokowurfel\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/08\\\/schokowurfel\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Schokow\u00fcrfel\",\"datePublished\":\"2011-12-08T20:33:09+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/08\\\/schokowurfel\\\/\"},\"wordCount\":116,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Geb\u00e4ck\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/08\\\/schokowurfel\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/08\\\/schokowurfel\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/08\\\/schokowurfel\\\/\",\"name\":\"Schokow\u00fcrfel\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-08T20:33:09+00:00\",\"description\":\"- Schokow\u00fcrfel\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/08\\\/schokowurfel\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/08\\\/schokowurfel\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/08\\\/schokowurfel\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Schokow\u00fcrfel\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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Juli 2011","format":false,"excerpt":"Zutaten M\u00fcrbteig 240 g Mehl 160 g Margarine 80 g Puderzucker 1 Ei 1 Prise Salz F\u00fcllung 130 g Butter 130 g Mehl 130 g Zucker 3 Eier, mittlere Groesse 4 g Backpulver Zimt 800 g Birnen Oberfl\u00e4che 150 g Quittengelee 150 g Haseln\u00fcsse, gesch\u00e4lt 80 ml L\u00e4uterzucker Zubereitung M\u00fcrbteig\u2026","rel":"","context":"In "Geb\u00e4ck"","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":728,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/nusskuchen\/","url_meta":{"origin":3055,"position":3},"title":"Nusskuchen","author":"Steffen","date":"17. April 2011","format":false,"excerpt":"Zutaten: 400 g Butter oder Margarine 200 g Zucker 6 Eier 150 g Blockschokolade oder normale Vollmilchschokolade 300 g Mehl 200 g gemahlene Haseln\u00fcsse (es funktioniert auch mit anderen Nu\u00dfarten oder Mandeln) 1 Packung Backpulver 1 Packung Vanillinzucker 2 Tropfen Bittermandel\u00f6l 1 Schuss Weinbrand Dekorationsmaterial Zubereitung: Zuerst die Eier schaumig\u2026","rel":"","context":"In "Geb\u00e4ck"","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":5262,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/03\/schokoladen-cupcakes\/","url_meta":{"origin":3055,"position":4},"title":"Schokoladen- Cupcakes","author":"Steffen","date":"3. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 200 g Mascarpone 1\/2 Vanilleschote; Mark davon 25 g Puderzucker (gesiebt) 3 Tropfen Bittermandelaroma 2-3 EL Milch 200 g Zartbitterschokolade Weiche Butter f\u00fcr die F\u00f6rmchen 3 Eier (M) Salz 150 g Zucker 1 EL Instant-Espressopulver 100 g Mehl 150 ml Schlagsahne 30 g Gemahlene Haseln\u00fcsse 100 g Wei\u00dfe Schokolade\u2026","rel":"","context":"In "Geb\u00e4ck"","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":4570,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/04\/rehrucken\/","url_meta":{"origin":3055,"position":5},"title":"Rehr\u00fccken","author":"Steffen","date":"4. 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