Easy
53
min
Ingredients
COOKING FOR
8
CAILLER Branches Cremant 46g
5
Cailler Cuisine Chocolate Powder
40
grams
Flour
150
grams
Sugar
160
grams
Vanilla extract
8
grams
Backing powder
1
teaspoons
salt
1
pinches
Eggs
3
grams
Butter
125
grams
Kirsch or milk
3
tablespoons
Milk
2
tablespoons
Instructions
Preparation time: 13min
Cooking time: 40min
Step 1
Freeze the bars for approx. 45 minutes.
Step 2
To make the cake mixture, mix the flour, sugar, cocoa powder, vanilla sugar, baking powder, and salt in a bowl.
Step 3
Add the eggs, butter and kirsch, mix thoroughly. Put 2/3 of the pastry into the prepared bread tin.
Step 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.
Step 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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