Ingredients:
- 200g dark chocolate
- 175g butter
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 2 eggs
- 200g sugar
- 100g all-purpose flour
- Lemon and Chili BIO seasoning
- Hazelnut Cream PGI and Cocoa with Habanero Chocolate BIO
Procedure:
Chop the dark chocolate, melt the butter in a double boiler, and add the chopped chocolate. When it begins to melt, add the cocoa powder and stir until you have a smooth, lump-free cream. Let it cool.
In a stand mixer or with a hand mixer, beat the eggs with sugar, gradually adding the chocolate cream. Sift in the flour with baking powder and combine all ingredients without forming lumps.
Pour the batter into a baking pan and bake in a preheated static oven at 180°C for 20 minutes. When the cake is ready, let it cool for about 15 minutes. Extract the cake and cut it horizontally to obtain two rectangles.
Use a Christmas tree-shaped cookie cutter to create tree shapes. Moisten the trees with a drop of Lemon and Chili Peperita oil.
Decorate the trees with icing or Hazelnut Cream PGI with Habanero Peperita.
