Chocolate Sheet Cake

If you use conventional heat, place the cake rather on the middle rack.

For particularly clean release, dust additionally with a little flour or cocoa.

Best to melt in a double boiler or in short intervals in the microwave so nothing burns.

The chocolate should only be lukewarm so the egg doesn't curdle.

If you like, briefly sieve the dry ingredients — this makes the batter finer.

Do not stir too long so the cake stays nicely moist.

Tap the pan a few times on the work surface so larger air bubbles escape.

Do not press the chips all the way down so they remain visible while baking.

Do a skewer test towards the end: a few moist crumbs may stick — then it's especially moist.

Powdered sugar, chocolate glaze or a dollop of yogurt cream go well for decorating.