Wuselig Recipes · Recipe 48
VegetarianPuschel’s Warm Chocolate Cake
A moist egg-free chocolate cake, a very long baking minute and two Wusels who make the waiting sweeter together.
The little story
The Longest Baking Minute in the World
A cool breeze pushed golden leaves past the kitchen window. Inside, Flauschi fetched butter and milk from the tall fridge in the back corner. Puschel set the chocolate bowl on the little table as if it were a very important invention.
Puschel„Today we are baking something that makes even our paws feel cosy inside!“
Flauschi„Warm chocolate cake. First we need small pieces of chocolate.“
Puschel narrowed his eyes, poked out the tip of his tongue in concentration and snapped the bar. Crack! A tiny piece landed beside the bowl. He studied it with a solemn expression.
Puschel„This crumb must prefer working alone.“
Flauschi„Then let us invite it into the bowl nicely.“
They laughed, and Puschel added the piece to the others. Flauschi melted the chocolate and butter over gentle heat. At the cool table Puschel mixed flour, cocoa, sugar and baking powder. Once the chocolate had cooled a little, they stirred everything together with the milk. Tasting would wait until after baking.
Wearing oven gloves, Flauschi put the filled tin into the oven beside the fridge and set the kitchen timer. Puschel had already set out his plate. And his fork. And taken his seat.
Puschel„I have finished waiting!“
Flauschi„Unfortunately, the cake has only just started.“
Puschel rested his chin in one paw. In the other he held his fork like a tiny flag. Flauschi showed him the little hourglass from the shelf. It was just something to watch; the kitchen timer kept track of the actual baking time.
Puschel„Could you ask the sand to hurry a little?“
Flauschi„You can keep it company. Then at least you will be waiting together.“
Puschel pulled his empty plate closer and whispered to the hourglass about a brave little chocolate crumb. Flauschi giggled so much that she sat on the other chair. Waiting together was much easier.
At last the kitchen timer rang. Flauschi checked the cake: no liquid batter clung to the wooden skewer. Wearing oven gloves, she set the tin on a heatproof surface. Now the cake needed to cool a little.
Puschel„More waiting? This cake has a very busy diary!“
Flauschi grinned. Together they cleared the cool table. After at least fifteen minutes, Flauschi released the tin, cut two small slices and checked that they were pleasantly warm. Only then could the fork finally get to work.
The cake was soft, chocolatey and still cosy and warm inside. Puschel took a bite and closed his eyes happily. Then he spotted a tiny crumb on his plate. He lifted it on his fork and studied it just as solemnly as before.
Puschel„There is our little solo worker again. It really made it all the way to dessert!“
Flauschi„And you made it to the end of the longest baking minute.“
Puschel laughed. Outside, the leaves kept swirling; inside, the two friends shared the last crumbs. The cake had made their paws feel cosy. Somehow, waiting together had too.
Preparation: about 20 min · Baking: about 30–35 min · Cooling: at least 15 min · Total: about 65–70 min
For a 20 cm springform tin · about 8 small slices
How to make it
In a few words: Mix an egg-free chocolate batter and bake through. Serve the cake pleasantly warm.
Ingredients
- 160 g plain wheat flour
- 20 g unsweetened cocoa powder
- 6 g baking powder (about 1½ level tsp; follow the weight)
- 70 g sugar and a small pinch of salt
- 100 g dark chocolate (about 50–60% cocoa)
- 80 g butter, plus a little for greasing
- 150 ml milk
- Equipment: 20 cm springform tin, baking paper for the base, mixing bowl, small saucepan, wooden skewer, oven gloves and heatproof surface
Method
- Wash hands. An adult preheats the oven to 175°C conventional (155°C fan), lines the base of a 20 cm springform tin with baking paper and lightly greases the sides. Children weigh ingredients and break chocolate at a cool worktable.
- An adult melts butter and chocolate in a small saucepan over very gentle heat, stirring. Once smooth, remove from the heat and cool for a few minutes until only lukewarm.
- Children thoroughly mix flour, cocoa, baking powder, sugar and salt in a bowl. Add milk and the lukewarm chocolate-butter mixture. Stir with a spoon or whisk just until no dry flour remains. Do not taste raw batter.
- Fill the prepared tin and smooth the top. An adult places it on the middle oven shelf and bakes for about 30–35 minutes. Actual baking time depends on the oven.
- From about 30 minutes, an adult checks the centre with a wooden skewer: a few moist crumbs are fine, but no liquid batter should cling to it. If needed, bake for another 3–5 minutes at a time and check again. Bake the cake fully, without a liquid centre.
- An adult removes the tin with oven gloves and sets it on a heatproof surface. Cool in the tin for at least 15 minutes, longer if needed. The tin may still be hot even when the cake feels warm.
- An adult carefully releases the springform ring, cuts small slices and checks their temperature before serving. Eat pleasantly warm. Children can set out plates and forks at the cool table.
Warm, moist and egg-free
These quantities are for a 20 cm springform tin in an ordinary family kitchen. The Wusels and their furniture are smaller in the story; the ingredient quantities are not scaled down. With dark chocolate, butter and milk, this cake is vegetarian but not vegan. A few moist crumbs on the skewer help it stay moist; liquid batter needs further baking. For later serving, an adult can briefly rewarm individual slices and check their temperature again.