Schokopuddingkuchen

Serves 1
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Directions

  1. 1Mix 300g flour, 150g sugar, 180g plant-based butter, 1 pack vanilla sugar, 1/2 pack baking powder, and a pinch of salt.
  2. 2Mix 300g flour, 150g sugar, 180g plant-based butter, 1 pack vanilla sugar, 1/2 pack baking powder, and a pinch of salt.
  3. 3Mix 300g flour, 150g sugar, 180g plant-based butter, 1 pack vanilla sugar, 1/2 pack baking powder, and a pinch of salt.
  4. 4Knead the dough.
  5. 5Knead the dough.
  6. 6Knead the dough.
  7. 7Grease the baking form.
  8. 8Grease the baking form.
  9. 9Grease the baking form.
  10. 10Press the dough into the baking form.
  11. 11Press the dough into the baking form.
  12. 12Press the dough into the baking form.
  13. 13Melt 200g cooking chocolate
  14. 14Melt 200g cooking chocolate
  15. 15Melt 200g cooking chocolate
  16. 16Mix 800g plant-based yoghurt, 2 pack vanilla pudding and 100g sugar.
  17. 17Mix 800g plant-based yoghurt, 2 pack vanilla pudding and 100g sugar.
  18. 18Mix 800g plant-based yoghurt, 2 pack vanilla pudding and 100g sugar.
  19. 19Add the melted chocolate.
  20. 20Add the melted chocolate.
  21. 21Add the melted chocolate.
  22. 22Mix well.
  23. 23Mix well.
  24. 24Mix well.
  25. 25Pour the mix into the form.
  26. 26Pour the mix into the form.
  27. 27Pour the mix into the form.
  28. 28Bake in a preheated oven at 180 degrees for 70 minutes.
  29. 29Bake in a preheated oven at 180 degrees for 70 minutes.
  30. 30Bake in a preheated oven at 180 degrees for 70 minutes.

Ingredients

  • 300 g Mehl
  • 300 g Mehl
  • 300 g Mehl
  • 150 g Zucker
  • 150 g Zucker
  • 150 g Zucker
  • 180 g pflanzliche Butter
  • 180 g pflanzliche Butter
  • 180 g pflanzliche Butter
  • 1 pck Vanillinzucker
  • 1 pck Vanillinzucker
  • 1 pck Vanillinzucker
  • 0.5 pck Backpulver
  • 0.5 pck Backpulver
  • 0.5 pck Backpulver
  • Prise Salz
  • Prise Salz
  • Prise Salz
  • 800 g pflanzlicher Joghurt, neutral, ungesüßt
  • 800 g pflanzlicher Joghurt, neutral, ungesüßt
  • 800 g pflanzlicher Joghurt, neutral, ungesüßt
  • 2 pck Vanillepudding
  • 2 pck Vanillepudding
  • 2 pck Vanillepudding
  • 100 g Zucker
  • 100 g Zucker
  • 100 g Zucker
  • 200 g geschmolzene Kochschokolade
  • 200 g geschmolzene Kochschokolade
  • 200 g geschmolzene Kochschokolade

Equipment

Springform 26cmOvenMixer

Tips

  • Make the cake in the evening for the next day, or in the morning for the evening.
  • Allow to cool completely in the open oven (3 to 4 hours), then refrigerate for perfect consistency.