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Ingredients
For the dough:
100 g sugar
100 g soft butter
1 pinch of salt
2 eggs
150 g flour
1 teaspoon Baking powder
200 ml egg liqueur alternatively: milk
70 g baking-proof chocolate drops * alternatively: chopped dark chocolate
For the drip:
80 g dark chocolate coating *
1 tsp coconut oil *
That’s how it’s done:
Preheat the oven to 180 degrees top/bottom heat. Lightly grease the Bundt cake tin and dust with flour.
Beat sugar, butter and salt until light.
Beat in eggs one at a time for at least 0.5 minutes.
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