Materials:
- 200 g AFFRESCO COUPER 55
- 150 g Butter
- 250g Brown Sugar
- 240g Egg
- 100 g Flour
- 50g Cocoa Powder
- 10g Baking Powder
- 2g Salt
- 10g Vanilla Extract
Preparation Stages
- Preheat the oven : Preheat the oven to 180°C and grease the cake tin.
- Melt the chocolate and butter : Melt the Affresco Couverture 55 and butter in a bain-marie. Let the mixture cool.
- Beat the Sugar and Eggs : In a separate bowl, beat the brown sugar and eggs. Continue until you reach a creamy consistency.
- Add the Melted Mixture : Add the cooled chocolate and butter mixture to the egg mixture.
- Add the Dry Ingredients : Sift together the flour, cocoa, baking powder and salt and add to the mixture. Add the vanilla extract and mix until you have a homogeneous consistency.
- Baking : Pour the mixture into the prepared cake tin and bake for 30-35 minutes. If a toothpick comes out clean when inserted into the centre of the cake, it is cooked.
- Cooling : Once the cake is baked, remove it from the pan and place it on a wire rack to cool.
Presentation:
After the cake has cooled, slice it and complete the decoration with Waffery Chocolate.