WHITE OR CHOCOLATE 1/4 SLAB, 1 kg
125 g. SELECTED VARIETIES
Make the cake according to the recipe http://www.lindt.com/ca/swf/eng/connaisseurs/recettes/Lind basic chocolate cake/.
Melt the chocolate click here how to temper chocolate http://www.lindt.com/ca/swf/eng/connaisseurs/recettes/what is tempering/. Set aside to cool to room temperature.
Combine the cocoa powder and liquid to make a smooth paste, and set aside.
Beat the sugar and butter until light and fluffy.
Add the melted chocolate and beat until smooth.
Add the cocoa paste and beat until smooth.
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