Cake au chocolat et lait de chamelle

1 octobre 2020

Fondre le chocolat à bain-marie
Dans le cul de poule ajouter les oeufs et la cassonade et mélanger énergiquement avec le fouet jusqu'à ce que les oeufs blanchissent
Incorporer délicatement la farine la levure et le lait de chamelle en poudre et mélanger délicatement
Disposer le papier sulfurisé à l'intérieur du moule à cake
Ajouter l'appareil à cake dans le moule
Enfourner à four préchauffé à 180°C pendant 25 minutes
Retourner le plat, démouler à chaud et retirer le papier sulfurisé
Laisser refroidir

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