Preparation
Ingredients
- PAN DI SPAGNA 100 1000g
- Eggs 600g
- Water 100g
- RIO CACAO 300g
Preparation
Combine the first three ingredients in a planetary mixer fitted with a whisk. Whip at medium speed. Heat the Rio Cacao until it reaches a liquid consistency. Add it to the whipped mixture in two portions. Pour the resulting batter into two previously greased 26 cm cake pans. Bake in a static oven at 180°C for 24–26 minutes.
