Materials
- 185g unsalted butter
- 185 g Affresco Couvertur 70%
- 100 g flour
- 40 g cocoa powder
- 3 large eggs
- 275 g granulated sugar
Preparation
Melt Chocolate and Butter Evenly:
Gently melt the unsalted butter and Affresco Couvertur together. Reduce the temperature of the mixture to 30°C.
Sift Flour and Cocoa Powder:
Sift the flour and cocoa powder together in a bowl.
Beat Eggs and Sugar:
Beat the eggs and granulated sugar in a bowl until a thick white foam forms.
Combine Ingredients:
Add the cooled chocolate mixture to the egg mixture and mix gently. Add the sifted flour and cocoa mixture and fold gently.
Cook:
Pour the mixture into a cake tin lined with baking paper and bake at 160°C.
Cool and Serve:
Let it cool in the cake tin, then slice it. Finish decorating with Affresco Waffery Chocolate Sauce.
Enjoy your meal!