{"id":25161,"date":"2026-05-15T16:10:11","date_gmt":"2026-05-15T13:10:11","guid":{"rendered":"https:\/\/www.kochbuch.top\/?p=25161"},"modified":"2026-05-15T16:10:11","modified_gmt":"2026-05-15T13:10:11","slug":"rezept-fur-einen-perfekten-schokoladenkuchen","status":"publish","type":"post","link":"https:\/\/www.kochbuch.top\/?p=25161","title":{"rendered":"Rezept f\u00fcr einen perfekten Schokoladenkuchen"},"content":{"rendered":"\n

\ud83c\udf6b Hoher und fluffiger Schokoladenkuchen (15 cm Form)
Zutaten:
4 Eier
120 g Zucker
100 g Mehl
20 g unges\u00fc\u00dftes Kakaopulver<\/p>\n\n\n\n

Zubereitung: Eier und Zucker schaumig schlagen, bis eine sehr helle und luftige Masse entsteht, die beim Schlagen F\u00e4den zieht. Mehl und Kakaopulver sieben. Die trockenen Zutaten in 2\u20133 Portionen vorsichtig unterheben. Den Teig in eine gefettete und mit Backpapier ausgelegte 15-cm-Form f\u00fcllen. Bei 170\u2013180 \u00b0C (340\u2013350 \u00b0F) 35\u201340 Minuten backen. Vor dem St\u00fcrzen vollst\u00e4ndig ausk\u00fchlen lassen.<\/p>\n\n\n\n

\ud83c\udf6b Hoher Schokoladenkuchen (18 cm Form)
Zutaten:
5 Eier
150 g Zucker
125 g Mehl
25 g Kakaopulver<\/p>\n\n\n\n

Backzeit:<\/strong>
170\u2013180 \u00b0C f\u00fcr 40\u201345 Minuten.<\/p>\n\n\n\n

(Die Zubereitung ist dieselbe wie oben).<\/p>\n\n\n\n

\ud83c\udf6b Schokoladenkuchen nach Profi-Art (20 cm Form)
Zutaten:
6 Eier
180 g Zucker
150 g Mehl
30 g Kakaopulver<\/p>\n\n\n\n

Backzeit:
170\u2013180 \u00b0C f\u00fcr 45\u201350 Minuten.<\/p>\n\n\n\n

\ud83c\udf6b Schokoladenbiskuit, ideal f\u00fcr hohe Kuchen (23 cm Form)
Zutaten:
7 Eier
210 g Zucker
175 g Mehl
35 g Kakaopulver<\/p>\n\n\n\n

Backzeit:
170\u2013180 \u00b0C f\u00fcr 50\u201355 Minuten.<\/p>\n\n\n\n

\ud83c\udf6b Gro\u00dfer, hoher Schokoladenbiskuit (25 cm Form)
Zutaten:
8 Eier
240 g Zucker
200 g Mehl
40 g Kakaopulver<\/p>\n\n\n\n

Backzeit:
170\u2013180 \u00b0C, 55\u201360 Minuten<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83c\udf6b Hoher und fluffiger Schokoladenkuchen (15 cm Form)Zutaten:4 Eier120 g Zucker100 g Mehl20 g unges\u00fc\u00dftes Kakaopulver Zubereitung: Eier und Zucker schaumig schlagen, bis eine sehr helle und luftige Masse entsteht, […]<\/p>\n","protected":false},"author":3,"featured_media":25162,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-25161","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/25161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25161"}],"version-history":[{"count":1,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/25161\/revisions"}],"predecessor-version":[{"id":25163,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/posts\/25161\/revisions\/25163"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=\/wp\/v2\/media\/25162"}],"wp:attachment":[{"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kochbuch.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}