The lightly warmed butter is stirred with the powdered sugar and vanilla sugar until thick and creamy, then gradually add the 6 egg yolks and stir in the pre-warmed chocolate with a whisk.
Then whip the egg whites of 6 egg whites, beating them with the granulated sugar until very stiff, and carefully stir them into the above mixture with a wooden spoon. Then carefully mix the flour into the mixture.
Bake the cake in a cake pan of 22 to 24 cm diameter, similar to a “Reindl”. Cover the bottom with a sheet of parchment paper. Then pour the mixture into the mold and smooth it out. Bake the mixture in a heated oven at medium heat (approx. 170 °C), leaving the oven door open a finger’s breadth for the first 12 to 15 minutes, so that the mixture can rise and slightly bulge, but not yet form a crust. Then bake the cake for one hour with the door closed. It is baked when it “quietly” responds to a light finger pressure. Then turn the cake out onto a sieve and let it cool for 20 minutes, then put it back in the same position as it was in the mold and let it cool completely. Remove the cake from the mold only after it has cooled completely. To do this, cut the cake smoothly from the edge with a thin small kitchen knife, remove the cake base and the baked-on paper. It is now smooth on the top side
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