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The Caterer

Chocolate Cube by Pierre Marcolini

11 May 2011
Chocolate Cube by Pierre Marcolini

INGREDIENTS 325g of eggs
410g caster sugar
115g melted butter
160g crème fraîche (35% fat)
A pinch of salt
45g fondant chocolate
250g flour
80g cocoa powder
6g baking powder

METHOD In a bowl, beat the eggs with the sugar into a frothy mixture. Slowly add the salt and the crème fraîche. Continue to mix while adding the pre-sieved flour, baking powder and cocoa powder mixture. Complete the process by adding the melted butter and the fondant chocolate.

Transfer to an ovenproof dish and bake for 30 minutes in a preheated oven at 180°C.

Pierre Marcolini, Brussels, Belgium

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