Pinkie - ruby chocolate cake

I still had some ruby chocolate left in my kitchen after making both ruby romance scones and Valentine cheese cake, so I thought why not make a brownie/blondie style cake using ruby chocolate instead of dark/white chocolate and call it a pinkie ?

I have been told, that in order to maintain the red colour of ruby chocolate, the acidity (pH) should be high (=low in pH), so therefore I replaced some of the butter with full-fat sour cream as a a way of the getting of the colour. However, as I started to mix into flour, sugar and egg, the colour became more of the usual cake yellowish colour. So the pink part of the cake is the ruby chocolate melted on the surface of the baked cake.

I had a look as this recipe on ruby chokolade blondies by Gastro Fun as inspiration, and from there I made several modifications.

Pinkie - ruby chocolate cake: - 1 cake

• 100 g butter
• 200 g full-fat sour cream, 38% fat
• 200 g sugar
• 2 eggs
• 1 teaspoon vanilla sugar
• 1 teaspoon salt
• 210 g wheat flour
• 100 g ruby chocolate - melted
• 200 g ruby chocolate as small pieces of chocolate
• 100 g ruby chocolate - melted for decoration of the cake after baking

1. Heat up the oven (conventional) to 180'C.
2. Melt the butter.
3. Mix melted butter and sour cream together in a medium sized mixing bowl.
4. Melt the ruby chocolate, and stir it into the butter-sour cream mixture.
5. Add in the sugar, vanilla sugar and salt, stir well.
6. Add in the eggs, one by one, stir well between each addition of egg.
7. Add in the flour and stir well.
8. Finally add in the smaller pieces of ruby chocolate and stir well.
9. Cover a baking tray (20 x 30 cm) with baking parchment.
10. Fill the cake dough into the baking tray.
11. Bake the cake in the middle of the oven at 180'C for 30-40 minutes.
12. Check, that the underbaked, before removing it from the oven.
13. Cold down the cake.
14. Melt the last part of the ruby chocolate and pour it over the surface of the pinkie.
15. Enjoy :-)