Tea time dell’Artigiano (Created by: alexandre Bourdeaux, Technical advisor Callebaut® at the Chocolate academy in Belgium)

Cake

Ingredients Preparation
400 g butter
200 g Callebaut® Creme dell’artigiano gold FNN-Q8038
150 g icing sugar
Mix.
160 g eggs Mix in.
350 g flour
18 g baking powder
3 g salt
80 g potato starch
Mix, sieve and mix in the batter.
250 g dark chocolate baking drops Callebaut® VH-9410 Fold in at the very end.
Pour in baking trays. Bake for ca. 25 min. at 180°C.