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Ingredients:
For the dough:
5 eggs
A pinch of salt
8 g (1 teaspoon) vanilla sugar
150 g (3/4 cup) sugar
120 g (3/4 cup) flour
30 g (2.5 tablespoons) cocoa powder
1 teaspoon baking powder
50 g (1/5 cup) boiling water
Baking mold 28×18 cm
For the Caramel:
200 g (1 cup) sugar
120 g (0.6 cups) hot cream 33% fat
50 g (2 tablespoons) butter
For the Cream:
200g (1 cup) cream 33% fat
600 g (2.5 cups) cream cheese
Leave to rest in the refrigerator for 4 hours
For the Chocolate Layer:
120 g of chocolate
60 g (2.5 tablespoons) butter
Method:
Read more in the next page
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