250 ml water
3 tablespoons cocoa
5 tablespoons melted butter
170 g powdered sugar
250 g flour
2 chemical yeasts
Icing: 15 cl liquid cream / 150 g white chocolate / vermicelli chocolate
1 In a salad bowl, mix the egg, cocoa and water. Add the sugar and beat well.
2 Then add the melted butter and beat again.
3 Incorporer la farine et la levure tamisées.
4 Butter a rectangle mold and cover the bottom and sides with baking paper.
5 Bake at 180 ° C for 15 minutes.
6 After cooking, let cool well.
7 Frosting: boil the liquid cream, then pour it into a large bowl where the white chocolate is cut into small pieces. Mix well until smooth.
8 As soon as the cake is well cooled, pour the white ganache on the surface and spread it on the top of the cake.
9 Sprinkle with chocolate vermicelli.
10 Chill for an hour before cutting
11 Cut into squares and place in paper boxes.