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Saucepan Cake

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Ingredients

  • 250 g cow milk butter
  • 4 medium eggs
  • 60 g ION cocoa powder
  • 230 ml water
  • 400 g brown sugar
  • 30 ml brandy
  • 230 g all-purpose flour
  • 10 g baking powder
  • orange zest (optionally)

 

Ingredients for garnishing

  • ION PATISSERIE COVER CREAM

 

Method

Heat the butter, brown sugar, and water in a saucepan over medium to low heat, and whisk constantly until the butter melts and sugar dissolves. Make sure the ingredients do not come to a boil.

Then, add the cocoa powder and continue whisking until completely combined.

Right after, remove from the stove and add the rest of the ingredients, while whisking constantly until the mixture forms into a mush.

Next, line a round baking pan (about 24-28 cm diameter, depending on your preference of the size of the cake).

Bake in a preheated oven at 170-180 C fan, on the middle oven rack, for about 35-40 minutes.

Finally, when the cake is ready, remove it from the pan with the parchment paper, and while it is hot spread the ION PATISSERIE COVER CREAM over the whole surface of the cake.

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