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Chocolate cake with peanut caramel
Preparation :
Prepare the dough: chop the chocolate and melt it in a bain-marie with the butter. Leave to cool slightly.
Beat the eggs with the sugar for 6 to 8 minutes until light and creamy. Continue beating and add the melted chocolate.
Mix the flour, baking powder and bicarbonate of soda in a bowl and briefly incorporate them into the egg and chocolate mixture, alternating with the milk.
Pour the dough into a buttered and floured cake tin (length 25 cm) and smooth.
Bake in a preheated oven for about 60 minutes at 175°C, top and bottom heat (or fan-assisted at 150°C). (Test the cooking with a wooden skewer. The cake is ready when there is no more dough on the wood when you prick it).
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Prepare the dough: chop the chocolate and melt it in a bain-marie with the butter. Leave to cool slightly.
Beat the eggs with the sugar for 6 to 8 minutes until light and creamy. Continue beating and add the melted chocolate.
Mix the flour, baking powder and bicarbonate of soda in a bowl and briefly incorporate them into the egg and chocolate mixture, alternating with the milk.
Pour the dough into a buttered and floured cake tin (length 25 cm) and smooth.
Bake in a preheated oven for about 60 minutes at 175°C, top and bottom heat (or fan-assisted at 150°C). (Test the cooking with a wooden skewer. The cake is ready when there is no more dough on the wood when you prick it).
Read more on next page
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