GENERAL INFORMATION
- PREP TIME:10 MINUTES
- COOKING TIME:25 MINUTES
- RECIPE FOR 3 PEOPLE
INGREDIENTS
- 100 G OF DARK CHOCOLATE FOR PASTRY
- 100 G BUTTER + 20 G FOR THE MOLD
- 100 G ICING SUGAR
- 40 G FLOUR
- 2.5 EGGS
THE PREPARATION
- Break the chocolate into squares in a bowl, and melt them in a bain-marie with the butter cut into strips. Whisk the mixture to smooth it.
- Add the flour and icing sugar while whisking, then add the whole eggs, one at a time, beating well between each addition.
- Preheat the oven to tea. 6/7 – 190°C. Butter a square mold. Pour the batter into the pan and bake for 20-22 minutes.
- Remove the cake from the oven, and allow it to cool completely before unmolding. Cut six slices and arrange them in a dish.
- Serve with custard.
Cyril Lignac's tip:
It's a really good dessert. To make the recipe more gourmet, I advise you to accompany it with vanilla ice cream and raspberries that you will crush and mix with sugar and a little green anise. The combination of chocolate and raspberries flavored with green anise is perfect.
There you go, bon appetit! 😉
