For many people, chocolate is the ultimate treat. Yes, it has positive effects on our emotions, brain and psyche but it’s also just plain yummy. We think that’s reason enough to try out this cake.

• 20–22 cm springform tin
• 150 g dark cooking chocolate
• 100 g butter
• 5 eggs, size M
• 140 g sugar
• Pinch of salt
• 3 tbsp cocoa powder
• 90 g flour
• 1 tbsp baking powder
• 150 g red currants
• 1-2 fresh peaches
• 2 tbsp icing sugar for dusting

Break cooking chocolate into small pieces and melt it with the butter over a pan of boiling water.

Separate the eggs. Whip the egg yolks, 60 g sugar and salt in a food mixer, like our OptiMUM kitchen machines. The SensorControl ensures that you’ll achieve a perfectly light and creamy consistency. And as you add more ingredients, its planetary mixing system blends them all together perfectly.

Combine the cocoa powder, flour and baking powder. Add the chocolate and butter mixture to the creamy egg mixture and continue beating. Stir in the flour quickly. Beat the egg whites until stiff. Gradually add the remaining sugar and continue beating until the sugar has dissolved. Fold the beaten egg whites into the egg yolk mixture.

Pour the cake batter into a greased springform tin (Ø 20–22 cm). Bake in a pre-heated oven at 160°C (140°C fan, gas 2) for about 35 minutes or until an inserted skewer comes out clean. Leave the cake in the tin on a wire rack to cool.

Wash the fruit. Cut the peaches into slices. Scatter the peach slices and red currants evenly over the cake, dust with icing sugar and serve.

Created in the U.S. in the late 1930s by Ruth Wakefield, the chocolate chip cookie is a firm favourite far beyond the country of its birth. With our recipe, you can easily create the signature chocolate-studded treat with its crispy outside and soft inside in your Bosch oven.

• 250 g soft butter
• 100 g sugar
• 150 g brown sugar
• 1 tsp vanilla extract
• 2 eggs, size M
• 360 g wheat flour (type 405)
• 1 tsp baking powder
• 1 pinch salt
• 200 g chocolate chunks

Preheat the oven to 180°C top/bottom heat (convection oven: 160°C). Line two baking trays with baking paper.

Beat the soft butter with the two kinds of sugar for several minutes until creamy. Add vanilla extract and eggs and mix briefly. Combine the flour, baking powder and salt, then add it to the egg-butter mixture and mix to a dough.

To create a dough with a beautiful texture, you can’t go wrong with a dough hook and our OptiMUM kitchen machines. Thanks to the planetary mixing system that stirs in three directions, everything comes together perfectly. What’s more, the Smart Dough Sensor ensures a consistent mixing speed, even when working with bigger batches.

Use an ice cream scoop to form about 12 balls from the dough. Shape them into rounds with your hands and place them on the baking sheet, flattening them slightly. Leave plenty of space between each one because they will spread. We recommend baking about 6 cookies on one tray.

Sprinkle the remaining chocolate chunks on the dough balls and press down lightly. Bake the cookies in the preheated oven for about 10–12 minutes. The edges shouldn’t be too dark and the cookies’ centres may still look a little moist.

Remove the cookies and allow to cool on the tray for about 10 minutes. Then carefully place them on a cooling rack using a spatula. As they cool, the cookies will firm up a bit more.