John Myers
Chocolate Bars, Extra Fine
The perfect chocolate bars, extra fine recipe with a picture and simple step-by-step instructions.
glaze
- 10 tbsp Cocoa
- 125 ml Water
- 4 Eggs
- 350 g Sugar
- 2 tsp Baking powder
- 1 pinch Salt
- 1 Vanilla pod scraped out
- 225 g Sour cream
- 350 g Flour
- Grease for the tin
- 300 g Powdered sugar
- 7 tbsp Water
- 75 g Liquid butter
- 10 tsp Cocoa
- 50 g Sugar free white chocolate
- Let the butter melt. Stir in sifted cocoa and water, remove from heat and allow to cool. Beat eggs, sugar and salt until frothy. Stir in cocoa butter, vanilla pulp and sour cream.
- Sift the flour and baking powder onto the cream and fold in. Place the dough on a greased baking sheet, spread it flat and bake in the oven preheated to 180 ° for 45-50 minutes.
- Take the cake out of the oven and let it cool on a wire rack
- Mix the sifted powdered sugar with the water for the glaze. Melt the butter, add the sifted cocoa and stir until smooth.
- Cover the cake with the icing. Melt the white chocolate and spray on a pattern. Let the icing dry completely and cut the cake into slices. Arrange and serve the chocolate bars.
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