Here’s an elderly classic from the El Tesoro kitchen.
I’ve taught many of the people who have passed through the hacienda how to make it, so it has now travelled far and wide across the world!
The simplicity of the ingredients makes it an excellent vehicle for sampling all the complex flavours of cacao at its best.
180g of 100% cacao, finely grated. Suggestion, 100% San Agustin Cacao
(Alternatively, use 260g of a dark chocolate like Venezuelan Rio Caribe 72 and reduce the sugar by 80g)
250g of unsalted butter, cut into small cubes
200g raw cane sugar
25-cm springform cake tin