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Rich and aromatic leavened cake with dark chocolate and rum-soaked raisins.
Salvatore Toma
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Products in this recipe
-
Dark chocolatePro Intense Dark Chocolate
Dark chocolate with a distinct flavour for technical use. Perfect for professional techniques.FluidityCocoa
(min)60%Cocoa
butter33%Go to product -
Cocoa powder
Cocoa 22/24 Dark
Cocoa powder, heavily alkalised (pH8), with 22/24% cocoa butter content, and a very dark ruddy-brown colour.Go to product
