Birkmann 254 008 Manual De Usuario página 8

cream in a bowl together with the butter, salt and icing sugar. Stir in
the eggs a little at a time. Mix together the flour, cornflour and baking
powder, sieve over the butter mixture and knead to a smooth dough.
Finally, stir in the cream. Divide the mixture into two equal parts. Stir
the melted chocolate into one half of the mixture.
Place the cake mould on a baking tray and grease it with baking spray*
(or butter). Put half of the light­coloured mixture into the mould fol­
lowed by all of the chocolate mixture. Cover with the remaining light­
coloured mixture and swirl the mixture with a fork to marble it.
Preheat the oven* to 160 °C (fan oven; middle shelf) and bake for
approx. 75 – 90 minutes.
After baking, allow the cake to cool in the mould for about 10 minutes.
Then carefully remove from the mould and allow to cool well on a cake
rack. If necessary, straighten the lower edge a little. Before serving,
dust with icing sugar. Tastes best when fresh!
* P ractical aids from RBV Birkmann
Baking spray: For superb mould removal; purely vegetable based;
Contents: 200 ml.
Oven baking foil: Can be placed on the bottom of the oven to protect
against soiling; non­stick coating makes cleaning easy. For ovens with
top and bottom heat always place the foil on a baking tray or rack.
Non­stick coating, silver; heat­resistant up to 260 °C.