Nutella Kuchen (Chocolate, Sour Cream Cake

From Lauren Conroy:

I got [this recipe] from a German friend and just made it...it is really good...not sweet but rich.

I translated it to German and added my own information from my experience.


NUTELLA KUCHEN (CHOCOLATE, SOUR CREAM CAKE)

6 Eier/eggs
200 g Zucker (plain white sugar)
200 g Butter - room temperature ( or Rama butter substitute)
1 Päckchen Vanillezucker (vanilla or vanillen sugar sold in individual envelopes)

255 g Mehl (white 550 Flour)
1 Päckchen Backpulver (baking powder that is sold in individual envelopes)

200g Schmand/a 24% fat sour cream dairy product (for a less caloric/less dense cake, use only 3 Eßlöffel/tablespoons)
400g jar of Nutella (for less calories/less density, use only 7 LARGE Eßlöffel/tablespoons)

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Mix the first 5 ingredients together for about 5 minutes or until smooth; Set aside
Mix the flour and baking powder together. Add first mix, one up at a time, so that the mix remains smooth and not clumpy.
Once both mixes are combined, add schmand, a little at a time and then nutella.

Grease springform pan and fill half way or less. If extra mix, use a pan where you can spread out the mixture to be not higher than half the pan. Place on the middle rack of the oven, on a baking sheet, for even cooking.

Bake at 170c for about 45 Minutes, depending upon the oven. Upper and lower heat, NOT confection works the best for my oven. Take out of pan and cool 15-20 minutes on rack.

Der Hit ist eine Schokoglasur drüber ! (For the icing, I melt milk chocolate chips (I use the Choquer brand from HIT/REWE stores; spread over the cooled cake). I serve with fresh strawberries, sliced cherries or other favorite fruit, whip cream or your favorite ice cream.