Preheat the oven to 160°C (if a convection oven) or 180°C (if electric oven). Melt 80 g of butter. Grease the pan (22 cm of diameter).Pour the cake mix in a bowl and then add 2 eggs and the butter. Stir the mix with a wooden spoon until it is smooth and homogeneous. Pour the mix in the greased pan and bake it for 25 minutes. Then, take the cake out of the oven and let it rest for 10 minutes before remove it from the pan. The cake keeps well at room temperature but can also be chilled in the fridge before eating it.
Sugar, chocolate powder 16% (cocoa, low-fat cocoa, cocoa paste, sugar. Cocoa min 70%), type “00” wheat flour, cocoa, chopped blanched almonds 8%, raising agents: monopotassium tartrate, sodium hydrogen carbonate; corn starch, flavours.
240 g / 286 g
18 / 90