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Preparation : 10 min | Resting : - |
Cooking : 25 min | Equipment : cake pan (Ø 20 cm) |
Difficulty : | Rating : 2 rates |
Download the recipe : | |
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200 | g butter, roughly chopped |
200 | g dark chocolate (70% cocoa), roughly chopped |
2 | tsp vanilla extract |
300 | g brown sugar |
4 | eggs + 2 whites |
100 | g plain flour |
Unsweetened cocoa powder for sprinkling |
1 | Preheat the oven to 200°C (gas mark 6/7). |
2 | Put the chopped butter and chocolate into the metal bowl, then run the EXPERT programme, 3 minutes/speed 3/80°C. Scrape down the wall of the bowl if necessary. |
3 | Add the vanilla extract, brown sugar, whole eggs, egg whites and flour, then run the PASTRY/CAKE programme. If necessary, scrape down the wall of the bowl and restart the programme for 30 seconds. |
4 | Pour the batter into a buttered and floured cake tin. Tap the tin on the work surface several times to eliminate any air bubbles. |
5 | Bake in the oven for 20 minutes, until the top of the cake is firm but still wobbly. Remove and cool for 5 minutes, then sprinkle with cocoa powder. Serve warm. |
a bit sweet, other than that is perfect !
I recommend eating it with ice-cream