Cake with Gianduia Liquor | Chocolate Recipes by Caffarel

Cake with Gianduia Liquor

Cake with Gianduia Liquor
30 Minuti
35 Minuti
100g butter
200g superfine flour
100g sugar
100ml millk
200g Caffarel dark chocolate
4 eggs
1 vanilla yeast sachet
A pinch of salt
2 small cups of Gianduia 1865 Caffarel liquor
  • Melt the butter and the dark chocolate in a small saucepan over a low heat, then add the milk and half of the sugar.

  • Mix and leave to stand until it becomes warm.

  • Beat the 4 egg whites until stiff and leave to cool in the fridge.

  • Separately blend the yolks with the remaining sugar until you obtain a foamy mixture.

  • Add the sieved flour and mix again until you obtain a homogeneous mixture.

  • Add the liqueur to the mixture and then the previously prepared chocolate mixture.

  • Carefully fold in the beaten egg whites, mixing from the top down.

  • Pour the mixture  in a buttered  and floured mould and cook in a preheated oven at 180° for 35 minutes.

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