Peach Chocolate Cake

Ingredients:

A deep baking dish (40x30 cm or 9x13 inches)

Some grease

For the cake batter:

100 g semisweet chocolate

250 g (2 sticks) butter or margarine 

100 g sugar

6 egg yolks

300 g all-purpose wheat flour

3 leveled teaspoons baking powder

1 teaspoon unsweetened cocoa powder 

6 egg yolks

For the topping:

2 cans peaches

Some powdered sugar

Preparation:

1. Chop the chocolate into pieces. Drain the peaches. Grease the baking dish. Preheat oven to 180 degrees Celsius (350F).

2. Using an electric hand mixer until smooth. Add sugar and whisk until sugar has dissolved (no crunchy noise).

3. Separate eggs. Add one egg yolk at a time to the batter and whisk for 1/2 minute per egg. Mix flour and baking powder, sift, and add in three portions to batter. Add chocolate and cocoa powder to batter.

4. Whisk eggs until fully stiff. Fold stiff egg whites under batter. Pout batter into greased baking dish, level batter. Put peaches on top of batter.

5. Bake cake at 180 degrees Celsius (350F) for about 40 minutes.

6. Remove cake from oven, let cool down. Dust with powdered sugar prior to serving.

Comments:

1. In the original recipe the chocolate is melted, then stirred into the batter. No cocoa is added in the original recipe, but I wanted to enhance the chocolate flavor without adding more sweetness.

2. I used sliced peaches because I had them in my pantry. If you use peach halves it makes the cake look really pretty.

3. You can also use fresh peaches when they are in season: Put peaches for a couple of minutes into hot, but not boiling water, then cool down with cold water. Now the peaches can be easily skinned, cut in half and pitted. Now they are ready to be used.