{"id":1764,"date":"2012-04-09T10:16:18","date_gmt":"2012-04-09T09:16:18","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=643"},"modified":"2025-04-24T18:01:37","modified_gmt":"2025-04-24T16:01:37","slug":"schokoladenkuchen-gateau-au-chocolat","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/schokoladenkuchen-gateau-au-chocolat\/","title":{"rendered":"Schokoladenkuchen &#8211; G\u00e2teau au Chocolat"},"content":{"rendered":"<p>Es gibt im Internet absurd viele Rezepte f\u00fcr Schokoladenkuchen. Knapp eine Million deutschsprachige Eintr\u00e4ge findet man bei Google, 27 Millionen (!) sind es in englischer Sprache. Zwei Tatsachen lassen sich daraus ableiten. Erstens: Menschen lieben Schokoladenkuchen. Zweitens: Geschm\u00e4cker sind verschieden. Ich selbst bin nicht besonders w\u00e4hlerisch bei diesem Thema &#8211; ganz gleich ob Schokoladencreme, Sacher- oder Imperialtorte, Choco Bolo, R\u00fchrkuchen, Schokoladen-Gugelhupf&#8230; f\u00fcr die s\u00fc\u00dfen Botschafter bin ich immer und jederzeit zu haben.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen_culturefood.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-5197\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen_culturefood.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen_culturefood.jpg\" alt=\"schokoladenkuchen_culturefood\" width=\"1500\" height=\"1023\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271500%27%20height%3D%271023%27%20viewBox%3D%270%200%201500%201023%27%3E%3Crect%20width%3D%271500%27%20height%3D%271023%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen_culturefood-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen_culturefood-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen_culturefood-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen_culturefood-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen_culturefood.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1500px) 100vw, 1500px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>In meiner eigenen K\u00fcche muss ein Schokoladenkuchen drei Kriterien erf\u00fcllen: 1. Er darf nicht zu trocken sein. 2. Er soll verboten sinnlich und verf\u00fchrerisch nach Schokolade schmecken. Und er muss 3. bei meinen G\u00e4sten f\u00fcr leuchtende Augen sorgen. Wenn nach dem ersten St\u00fcck nicht umgehend die flehende Bitte nach einem zweiten St\u00fcck folgt, bin ich unzufrieden.<\/p>\n<p>Interessanter Weise waren es weder Kochb\u00fccher noch Meister-Chocolatiers, Patissiers oder Sternek\u00f6che, bei denen ich das &#8222;ultimative Rezept&#8220; fand, sondern es war eine Szene in dem Film CHOCOLAT mit Juliette Binoche, in der sie eine dicke Schokoladencreme anr\u00fchrt und den fertigen Kuchen zuerst mit Kakaopulver best\u00e4ubt und dann mit Mandeln verziert.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/choc1.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-649\" title=\"choc1\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271160%27%20height%3D%27793%27%20viewBox%3D%270%200%201160%20793%27%3E%3Crect%20width%3D%271160%27%20height%3D%27793%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/choc1.jpg\" alt=\"\" width=\"1160\" height=\"793\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Das war es, tout simple! Ein relativ einfacher <em>&#8222;g\u00e2teau au chocolat&#8220;,\u00a0<\/em>dessen Geheimnis nicht in der Kompliziertheit liegt, sondern in wenigen, aber hochwertigen Zutaten. Ich habe dann einige Monate mit verschiedenen Rezepten experimentiert und am Ende stand fest: Der hier ist es und kein anderer&#8230;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/10\/trenner-seitentrenner-1.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-4565\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/10\/trenner-seitentrenner-1.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/10\/trenner-seitentrenner-1.jpg\" alt=\"trenner-seitentrenner-1\" width=\"578\" height=\"140\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27140%27%20viewBox%3D%270%200%20578%20140%27%3E%3Crect%20width%3D%27578%27%20height%3D%27140%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/10\/trenner-seitentrenner-1-300x73.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2016\/10\/trenner-seitentrenner-1.jpg 578w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 578px) 100vw, 578px\" \/><\/a><\/p>\n<h4><strong>REZEPT SCHOKOLADENKUCHEN\u00a0<\/strong><\/h4>\n<p><strong>Zutaten:<\/strong><\/p>\n<ul>\n<li>50 g Zucker<\/li>\n<li>200 g Bitterschokolade oder dunkle Kuvert\u00fcre *<\/li>\n<li>150 g Zucker<\/li>\n<li>150 g weiche Butter<\/li>\n<li>3 gro\u00dfe Eier<\/li>\n<li>1 EL Mehl (Type 550)<\/li>\n<li>\u00a01 Prise Salz<\/li>\n<li>dunkles Kakaopulver<\/li>\n<li>optional: Waln\u00fcsse, s\u00fc\u00dfe Mandelbl\u00e4tter oder frische Beeren<\/li>\n<li>optional: \u00bd P\u00e4ckchen Backpulver, falls Sie bevorzugen, dass der Kuchen etwas mehr aufgeht<\/li>\n<\/ul>\n<p><span style=\"color: #000000;\">* Tipp:\u00a0Callets von dunkler belgischer Schokolade (z.B. Callebaut 70,5% oder Valrhona Grand Cru )\u00a0<\/span><\/p>\n<p><span style=\"color: #ffffff;\">_<\/span><\/p>\n<p><strong><strong><a href=\"https:\/\/culturefoodblog.de\/en\/downloads\/rezept_schokoladenkuchen_culturefood.pdf\/\" target=\"_blank\"><img class=\"lazyload\" decoding=\"async\" title=\"print\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27180%27%20height%3D%2730%27%20viewBox%3D%270%200%20180%2030%27%3E%3Crect%20width%3D%27180%27%20height%3D%2730%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2011\/11\/print.jpg\" alt=\"\" width=\"180\" height=\"30\" \/><\/a><\/strong><\/strong><\/p>\n<h4><strong>ZUBEREITUNG<\/strong><\/h4>\n<p><strong>Schritt 1<\/strong>:\u00a0Die Schokolade in St\u00fcckchen brechen, die Butter und 50 g\u00a0Zucker in einem Wasserbad zum schmelzen bringen. Ideal ist hierf\u00fcr ein Bain-Marie aus Kupfer mit einem dicken Porzellantopf. Wasserbad mit 2 T\u00f6pfen geht aber auch prima. Den Backofen auf 170\u00b0 C. vorheizen.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/bain-marie-schokoladenkuchen.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-5486\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/bain-marie-schokoladenkuchen.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/bain-marie-schokoladenkuchen.jpg\" alt=\"bain-marie-schokoladenkuchen\" width=\"1500\" height=\"1023\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271500%27%20height%3D%271023%27%20viewBox%3D%270%200%201500%201023%27%3E%3Crect%20width%3D%271500%27%20height%3D%271023%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/bain-marie-schokoladenkuchen-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/bain-marie-schokoladenkuchen-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/bain-marie-schokoladenkuchen-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/bain-marie-schokoladenkuchen-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/bain-marie-schokoladenkuchen.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1500px) 100vw, 1500px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 2<\/strong>: In einer Sch\u00fcssel die Eier, 150 g Zucker, 1\u00a0EL Mehl \u00a0sowie eine Prise Salz mit einem Handmixer so lange schlagen, bis die Masse eine\u00a0cr\u00e8mige Konsistenz hat \u00a0(mind. 3 &#8211; 4 Minuten). Eine kleine Auflauf- oder Springform (\u00d8 20 cm) mit Butter einfetten und mit Semmelbr\u00f6sel oder Mehl best\u00e4uben. \u00dcbersch\u00fcssige Br\u00f6sel \/ Mehl abklopfen.\u00a0 (Je nach verwendeter Backform kann es n\u00fctzlich sein, den Boden mit Antihaft-Backpapier zu belegen, damit sich der Kuchen nach dem Backen besser l\u00f6st)<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokokuchen-eimischung.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-5487\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokokuchen-eimischung.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokokuchen-eimischung.jpg\" alt=\"schokokuchen-eimischung\" width=\"1500\" height=\"1023\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271500%27%20height%3D%271023%27%20viewBox%3D%270%200%201500%201023%27%3E%3Crect%20width%3D%271500%27%20height%3D%271023%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokokuchen-eimischung-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokokuchen-eimischung-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokokuchen-eimischung-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokokuchen-eimischung-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokokuchen-eimischung.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1500px) 100vw, 1500px\" \/><\/a><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/culturefood_schokoladenkuchen12.jpg\"><br \/>\n<img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1616\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271160%27%20height%3D%27793%27%20viewBox%3D%270%200%201160%20793%27%3E%3Crect%20width%3D%271160%27%20height%3D%27793%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/culturefood_schokoladenkuchen12.jpg\" alt=\"culturefood_schokoladenkuchen12\" width=\"1160\" height=\"793\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 3<\/strong>: Die geschmolzene Butter und Schokolade (die sich wahrscheinlich etwas getrennt haben) glatt r\u00fchren bis eine homogene Fl\u00fcssigkeit entstanden ist. Die Zuckerkristalle sollten sich auf jedem Fall vollst\u00e4ndig aufgel\u00f6st haben &#8211; andernfalls die Schokolade noch ca. 3 Minuten l\u00e4nger schmelzen lassen und gut r\u00fchren. Die Schokoladenmasse\u00a0nun unter st\u00e4ndigem Schlagen unter die Eicreme mischen. Am Ende 1 EL gesiebtes Kakaopulver unterheben und die Schokoladencreme mit dem Handmixer auf h\u00f6chster Stufe 1 Minute schlagen.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen-pulver.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-5481\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen-pulver.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen-pulver.jpg\" alt=\"schokoladenkuchen-pulver\" width=\"1500\" height=\"1023\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271500%27%20height%3D%271023%27%20viewBox%3D%270%200%201500%201023%27%3E%3Crect%20width%3D%271500%27%20height%3D%271023%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen-pulver-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen-pulver-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen-pulver-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen-pulver-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen-pulver.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1500px) 100vw, 1500px\" \/><\/a><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/culturefood_schokoladenkuchen11.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1614\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271160%27%20height%3D%27793%27%20viewBox%3D%270%200%201160%20793%27%3E%3Crect%20width%3D%271160%27%20height%3D%27793%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/culturefood_schokoladenkuchen11.jpg\" alt=\"culturefood_schokoladenkuchen11\" width=\"1160\" height=\"793\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Schritt 4<\/strong>: Die Schokoladenmasse in die Form geben und im vorgeheizten Ofen bei 170\u00b0 C. auf mittlerer Stufe 20 Minuten backen.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/culturefood_schokoladenkuchen10.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1617\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271160%27%20height%3D%27793%27%20viewBox%3D%270%200%201160%20793%27%3E%3Crect%20width%3D%271160%27%20height%3D%27793%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/culturefood_schokoladenkuchen10.jpg\" alt=\"culturefood_schokoladenkuchen10\" width=\"1160\" height=\"793\" \/><\/a><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/choc3.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-658\" title=\"choc3\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271160%27%20height%3D%27793%27%20viewBox%3D%270%200%201160%20793%27%3E%3Crect%20width%3D%271160%27%20height%3D%27793%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/choc3.jpg\" alt=\"\" width=\"1160\" height=\"793\" \/><\/a><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen-fin.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-5482\" src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen-fin.jpg\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen-fin.jpg\" alt=\"schokoladenkuchen-fin\" width=\"1500\" height=\"1023\" srcset=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271500%27%20height%3D%271023%27%20viewBox%3D%270%200%201500%201023%27%3E%3Crect%20width%3D%271500%27%20height%3D%271023%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-srcset=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen-fin-300x205.jpg 300w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen-fin-600x409.jpg 600w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen-fin-768x524.jpg 768w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen-fin-1024x698.jpg 1024w, https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokoladenkuchen-fin.jpg 1500w\" data-sizes=\"auto\" data-orig-sizes=\"(max-width: 1500px) 100vw, 1500px\" \/><\/a><\/p>\n<p><strong>Schritt 5<\/strong>: Die Form aus dem Ofen nehmen und den Kuchen in der Form ca. 2 Stunden komplett ausk\u00fchlen lassen. Der Kuchen, der w\u00e4hrend des Backens leicht aufgegangen ist, f\u00e4llt in dieser Zeit wieder in sich zusammen. Den Kuchen nun aus der Form auf eine glatte Platte oder ein Holzbrett st\u00fcrzen. Kakaopulver in ein Sieb geben und den Kuchen gro\u00dfz\u00fcgig mit einer dicken Schicht best\u00e4uben.<\/p>\n<p>Wer mag, kann den Kuchen danach noch mit Mandelbl\u00e4ttern oder mit Puderzucker bestreuen, und\u00a0im Sommer mit frischen Beeren dekorieren. Ob minimalistisch oder \u00fcppig, bleibt dabei\u00a0Ihrer\u00a0Fantasie \u00fcberlassen. So oder so, ist dieser Schokoladenkuchen ein Genuss.<\/p>\n<p>Gutes Gelingen!<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/culturefood_schokoladenkuchen2.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1622\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/culturefood_schokoladenkuchen2.jpg\" alt=\"culturefood_schokoladenkuchen2\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<p><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokohimbeer1.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1618\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokohimbeer1.jpg\" alt=\"schokohimbeer1\" width=\"578\" height=\"394\" \/><\/a><\/p>\n<div><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokohimbeer2.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1619\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/schokohimbeer2.jpg\" alt=\"schokohimbeer2\" width=\"578\" height=\"394\" \/><\/a><\/div>\n<div><a href=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/culturefood_schokoladenkuchen1.jpg\"><img decoding=\"async\" class=\"lazyload alignnone size-full wp-image-1621\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27578%27%20height%3D%27394%27%20viewBox%3D%270%200%20578%20394%27%3E%3Crect%20width%3D%27578%27%20height%3D%27394%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2012\/04\/culturefood_schokoladenkuchen1.jpg\" alt=\"culturefood_schokoladenkuchen1\" width=\"578\" height=\"394\" \/><\/a><\/div>\n<p>&nbsp;<\/p>\n<p><strong><strong><a href=\"https:\/\/culturefoodblog.de\/en\/downloads\/rezept_schokoladenkuchen_culturefood.pdf\/\" target=\"_blank\"><img class=\"lazyload\" decoding=\"async\" title=\"print\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%27180%27%20height%3D%2730%27%20viewBox%3D%270%200%20180%2030%27%3E%3Crect%20width%3D%27180%27%20height%3D%2730%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/culturefoodblog.de\/wp-content\/uploads\/2011\/11\/print.jpg\" alt=\"\" width=\"180\" height=\"30\" \/><\/a>\u00a0<\/strong><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Welche Erfahrungen\u00a0haben Sie mit Schokoladenkuchen\u00a0gemacht? Haben Sie Rezeptvariationen oder Anregungen? Ich freue mich auf Ihre\u00a0Erg\u00e4nzungen in den Kommentaren.<\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Es gibt im Internet absurd viele Rezepte f\u00fcr Schokoladenkuchen. Knapp eine Million deutschsprachige Eintr\u00e4ge findet<\/p>","protected":false},"author":1,"featured_media":5198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[941,89,105],"tags":[638,639,222,637,618,435],"class_list":["post-1764","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen","category-susspeisen","category-rezepte-04-april","tag-bester-schokoladenkuchen","tag-bestes-schokoladenkuchenrezept","tag-gateau-au-chocolat","tag-rezept-schokoladenkuchen","tag-schokokuchen","tag-schokoladenkuchen"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Schokoladenkuchen - G\u00e2teau au Chocolat - Culture Food Blog - Familie, Freunde &amp; Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/culturefoodblog.de\/en\/schokoladenkuchen-gateau-au-chocolat\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Schokoladenkuchen - G\u00e2teau au Chocolat - Culture Food Blog - Familie, Freunde &amp; Food\" \/>\n<meta property=\"og:description\" content=\"Es gibt im Internet absurd viele Rezepte f\u00fcr Schokoladenkuchen. 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