Mississippi cake

DIFFICULTY
Easy
SERVINGS
8
Pers.
COOKING TIME Prep.13min | Tot. 53min
Birthday Autumn/Winter Daily Between 15 and 30 min
0

INGREDIENTS

I COOK FOR
- +
  • 5,00
    CAILLER Branches Cremant 46g
  • 40,00 g
    Cailler Cuisine Chocolate Powder
  • 150,00 g
    Flour
  • 160,00 g
    Sugar
  • 8,00 g
    Vanilla extract
  • 1,00 teaspoon
    Backing powder
  • 1,00 pinch
    salt
  • 3,00 g
    Eggs
  • 125,00 g
    Butter
  • 3,00 tablespoons
    Kirsch or milk
  • 2,00 tablespoons
    Milk
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    INSTRUCTIONS

    1 Freeze the bars for approx. 45 minutes.

    2 To make the cake mixture, mix the flour, sugar, cocoa powder, vanilla sugar, baking powder, and salt in a bowl.

    3 Add the eggs, butter and kirsch, mix thoroughly. Put 2/3 of the pastry into the prepared bread tin.

    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.

    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.

    4
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