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DIFFICULTY Easy 
SERVINGS 
COOKING TIME
Ingredients
I COOK FOR
8
-
+
5
CAILLER Branches Cremant 46g
40
gram
Cailler Cuisine Chocolate Powder
150
gram
Wheat flour
160
gram
Sugar
8
gram
Vanilla extract
1
teaspoon
baking powder
1
pinch
salt
3
gram
Eggs
125
gram
Butter
3
tablespoon
Kirsch or milk
2
tablespoon
Milk
INSTRUCTIONS
1 Freeze the bars for approx. 45 minutes.
2 To make the cake mixture, mix the flour, sugar, cocoa powder, vanilla sugar, baking powder, and salt in a bowl.
3 Add the eggs, butter and kirsch, mix thoroughly. Put 2/3 of the pastry into the prepared bread tin.
4 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.
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 To make the cake mixture, mix the flour, sugar, cocoa powder, vanilla sugar, baking powder, and salt in a bowl.
3 Add the eggs, butter and kirsch, mix thoroughly. Put 2/3 of the pastry into the prepared bread tin.
4 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.
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.
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