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Cake chocolat


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For the pastry:

100g dark chocolate
80ml milk (hot)
150g of butter
120g of sugar
3 pieces
120g of all-purpose harine
30g of cocoa powder
1/2 spoonful of yeast in octopus

For chocolate ganache:

100g dark chocolate
20g of butter

Preparation method

  1. In a small bowl add the chocolate and pour the milk over it. Mix until the chocolate melts and everything is well combined.
  2. In a bowl add the butter and the sugar and mix until the butter is creamy and the sugar dissolves. Poco a poco add los huevos y mezclar.
  3. Tamizar la harina, el cacao en polvo y el polvo de hornear y mezclar bien. Add previously prepared chocolate and mix until everything is well combined.
  4. Turn the mixture into the pound cake mold (20x8x7cm – pound pie mold size) covered with parchment paper and level. Transfer to oven and oven at 180°C / 360°F for 60-90 minutes.
  5. Add the chocolate and butter in the bowl and melt over the bowl with hot water. Mix until it is well combined.
  6. Pour the chocolate over the prepared pastry and level it well on all sides of the pastry. Cut into pieces and serve.

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