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. | |
