INGREDIENTS

  • 4 eggs
  • 120 g sugar
  • 175g dark chocolate
  • 100 g butter
  • 80 g flour
  • 80 g of Maizena
  • 1 tsp of baking powder
  • 5 tbsp Sur le Sentier des Bergers Spread of your choice of your choice

RECIPE PREPARATION

  1. Preheat the oven to 180 °.
  2. Separate the whites from the yolks and mix the yolks with the sugar until the mixture becomes foamy and white.
  3. Melt the chocolate and the butter in a double boiler.
  4. Beating egg whites.
  5. Pour the butter / chocolate mixture over the sugar / egg yolk mixture.
  6. Add the flour, mix then the Maizena and mix again.
  7. Very gently fold in the egg whites.
  8. Pour the dough into a buttered and floured mold and bake for 25 minutes.
  9. Let cool for 5 minutes before unmolding.
  10. Melt the spread in the microwave and coat the cake.

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INGREDIENTS

  • 4 eggs
  • 120 g sugar
  • 175g dark chocolate
  • 100 g butter
  • 80 g flour
  • 80 g of Maizena
  • 1 tsp of baking powder
  • 5 tbsp Sur le Sentier des Bergers Spread of your choice of your choice

RECIPE PREPARATION

    1. Preheat the oven to 180 °.
    2. Separate the whites from the yolks and mix the yolks with the sugar until the mixture becomes foamy and white.
    3. Melt the chocolate and the butter in a double boiler.
    4. Beating egg whites.
    5. Pour the butter / chocolate mixture over the sugar / egg yolk mixture.
    6. Add the flour, mix then the Maizena and mix again.
    7. Very gently fold in the egg whites.
    8. Pour the dough into a buttered and floured mold and bake for 25 minutes.
    9. Let cool for 5 minutes before unmolding.
    10. Melt the spread in the microwave and coat the cake.

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CAPON WITH FOIE GRAS TERRINE SAUCE 30%

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DOIGTS DE SORCIÈRE À LA CONFITURE

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