Today, Le Roy René and the famous culinary blogger Elisabeth Scotto bring you a new version of traditional chocolate cake.
You will be amazed by the creamy texture of this cocoa and calisson cake
A recipe in collaboration with ELISABETH SCOTTO
In a saucepan on low heat, melt 200g dark chocolate.
Add 150g butter and 100g calisson cream.
When everything is sufficiently melted, and still on the same heat, add 150g brown sugar, and 10g cocoa.
Incorporate 4 eggs.
For the dough into a mould and put in the oven, preheated to 160° (thermostat 5½).
Bake for 45 minutes and leave to stand before turning out.
Eat as is, or with whipped cream flavoured with coffee or Amaretto.
WHAT YOU NEED