Devil's cake
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11 rates
Preparation : 10 min
Cooking : 40 min
Total time : 50 min Rest : 0 min
Equipment
rectangular mould (28 x 19 cm)
12 people
0.5 organic yellow lemon
220 g plain flour
0.5 sachet of baking powder (5 g)
1 tsp of vanilla extract
335 g of butter
100 g of unsweetened cocoa powder
200 g of crème fraîche
4 eggs
250 g of icing sugar
225 g of brown sugar
Associated products
RECIPE STEPS
1
Roughly chop the butter and add 110g of it into the metal bowl. Run the program.
- 110 g of butter
Expert
01:30 / 3 / 50°C
2
Juice half the lemon.
Add the juice and the other ingredients into the bowl. Run the program.
- 1 tsp of vanilla extract
- 250 g of icing sugar
- 0.5 organic yellow lemon
Expert
03:00 / 7 / __°C
3
Set aside the cream.
4
Heat the oven to 180°C
5
Add the remaining butter (225g) into the metal bowl and run the program.
- 225 g of butter
Expert
01:30 / 3 / 60°C
6
Dissolve the cacao powder in 4 tbsp hot water.
Add the cocoa mixture and the other ingredients into the bowl. Run the program.
- 220 g plain flour
- 0.5 sachet of baking powder (5 g)
- 100 g of unsweetened cocoa powder
- 200 g of crème fraîche
- 4 eggs
- 225 g of brown sugar
Pastry/Cake
01:30 / 12 /
7
Pour the batter into a buttered and floured cake tin.
Bake for 40 minutes.
8
Cool the cake for 15 minutes before turning out onto a plate.
9
Serve the cake cold and optionally topped with vanilla buttercream icing.
© 2017 Hachette Livre (Marabout) © Beatriz da Costa
