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1 cup of sugar
1 tablespoon of honey
5.2 ounces of black chocolate for baking Valrhona
2/3 cups of flour
1 teaspoon of baking powder
1 teaspoon of salt
Preheat oven to 320F
In a salad bowl, mix the eggs with the sugar and the honey until you get a creamy mixture (the mixture must double in volume).
Place the chocolate and butter in a bowl and melt in a bain marie.
Remove the chocolate mixture from the heat and mix in the egg mixture.
Gradually stir in the sifted flour and yeast, finishing with the salt.
Pour the mixture into a buttered and sweetened REVOL terrine. Bake for about 35 minutes. Check cooking with the tip of a knife.