I loved so much the recipe of the chocolate entremets from La super superrette, that has become a regular at our home…
remember my post about it ? http://www.patriciathomazo.com/2013/07/15/the-chocolate-entremets/
So when I saw a recipe about the chocolate cake like papy brossard® , ( famous brand in France when I was a child ). I had to try it.
L’AÏEUL, FAÇON BROWNIE BROSSARD®
– 90 g flower
– 3 eggs
– 75 ml colza oil (but I used sunflower, same reason as above)
– 200 dark chocolate (I got a packet of 500 g of little melting cocolate’s chips wich is the basic packet at the chocolate/nuts stand on ‘my’ market. So I used 120g that I melted according receiped and the rest that I sprinkeld in the cake. According to tips, I putted them in the freezer during the preparation to avoid complete melt during cooking the baking. And it worked 🙂
– a good pinch of salt.