INGREDIENTS
I COOK FOR
-
+
5,00
CAILLER Branches Cremant 46g
40,00
g
Cailler Cuisine Chocolate Powder
150,00
g
Flour
160,00
g
Sugar
8,00
g
Vanilla extract
1,00
teaspoon
Backing powder
1,00
pinch
salt
3,00
g
Eggs
125,00
g
Butter
3,00
tablespoons
Kirsch or milk
2,00
tablespoons
Milk
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INSTRUCTIONS
1 Place 2 chocolate bars over the pastry, and cover with the remaining pastry. Put the rest of the bars on top, press lightly into the pastry.
2 Freeze the bars for approx. 45 minutes.
3 Add the eggs, butter and kirsch, mix thoroughly. Put 2/3 of the pastry into the prepared bread tin.
4 To make the cake mixture, mix the flour, sugar, cocoa powder, vanilla sugar, baking powder, and salt in a bowl.
5 Cook for approx. 40-45 mins in the lower part of an oven preheated to 180 °C. Remove the cake, leave to cool a little, remove from the tin, then transfer to a rack to finish cooling.
2 Freeze the bars for approx. 45 minutes.
3 Add the eggs, butter and kirsch, mix thoroughly. Put 2/3 of the pastry into the prepared bread tin.
4 To make the cake mixture, mix the flour, sugar, cocoa powder, vanilla sugar, baking powder, and salt in a bowl.
5 Cook for approx. 40-45 mins in the lower part of an oven preheated to 180 °C. Remove the cake, leave to cool a little, remove from the tin, then transfer to a rack to finish cooling.
