CHOCOLATE VERSION OF TORTA MARGHERITA
DELICIOUS FLUFFY CHOCOLATE CAKE
|IRCA BROWNIES CHOC
|water - cold
|unsalted butter 82% fat - melt at low temperature
Combine IRCA BROWNIES CHOC, VIGOR BAKING and water in a planetary mixer for 2-3 minutes at low speed. You can either use a whisk or a paddle attachment.
Then, add melt butter to the batter and mix for another minute.
Grease and flour the cake moulds, or line it with parchment paper, then cast the butter inside it.
Bake for 20-25 minutes at 180-190°C in a deck oven or at 170-180°C in a fan oven.
Let it cool down and, once cold, dust the top of the cake with BIANCANEVE.