This chocolate mass is very flavorful with a chiffon chocolate cake filling, coffee or lemon.
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup melted cocoa butter
1/2 cup unsalted butter or margarine, softened
1/2 teaspoon vanilla extract
2 to 3 tablespoons cold water
This chocolate mass is very flavorful with a chiffon chocolate cake filling, coffee or lemon.
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup melted cocoa butter
1/2 cup unsalted butter or margarine, softened
1/2 teaspoon vanilla extract
2 to 3 tablespoons cold water
Preheat the oven to a high temperature (400°F)
In a medium-sized bowl, whisk together the flour, cocoa powder, and chocolate
Add the softened butter or margarine in pea-sized pieces and mix well
Add the vanilla extract and cold water, mixing only until a ball forms with the mass
Roll out the dough on a lightly floured surface to fit a 24-cm diameter cake pan
Trim the edges and bake for about 8 minutes
The mass will be soft and bubbly, but after cooling, it will have a firmer consistency.
