Preheat the oven to 180 °C.
Melt the chocolate and the 100 g of butter, cut into pieces, in a saucepan over very low heat.
285 kcal
8.6 g
33 g
13 g
17% RI
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Mix the sugar, eggs, and flour in a large bowl.
Add the mixture to the chocolate and butter, then mix well.
Grease and flour the pan, then pour in the batter.
Bake the cake in the oven for about 20 minutes.
20 minLet the cake cool before removing it from the pan.
13% RI
26% RI
19% RI
8% RI
13% RI
2% RI
13% RI
12% RI
11% RI
18% RI
12% RI
0% RI
12% RI
2% RI
0% RI
0% RI
5/5 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
Indulgent verrines with a biscuit base, a whipped mascarpone cream flavored with Buneau spread, and a chocolate topping. Chill for 30 minutes in the refrigerator before serving.
