Chocolaterie since 1895


Ingredients (for one ring cake)

250 g butter
250 g sugar
1 packet vanilla sugar
350 g flour
1 packet baking powder4  eggs
1 dessertspoon rum
250 ml milk
3 dessertspoons cocoa powder
200–250g Weinrich Dark Chocolate (Couverture) or Dark Baking- and Cooking Chocolate for Covering.


  1. Beat the butter with sieved sugar, vanilla sugar and rum until it is frothy. Gradually fold under the egg yolks.
  2. Sieve the flour and baking powder together and mix it bit by bit with milk under the egg yolk mass
  3. Beat the egg white until it is stiff and fold it under.
  4. Divide the cake mixture into two halves and mix one half with three dessertspoons of cocoa powder.
  5. Grease your ring tin and rub it round with flour.
  6. Fill the tin with white cake mixture and then add the dark mixture on top. Use a fork to make a pattern in the mixture.
  7. Bake for 50 to 60 minutes in a preheated oven at 175°C.
  8. Allow the cake to cool down before carefully turning it out onto a dish.
  9. Cover the cake (cooled down) with liquid chocolate.