Ingredients
200 g butter
100 g dark chocolate with 80% cocoa parts
120 g light Muscovado sugar
5 pieces eggs
1 teaspoon vanilla extract
120 g cake flour
11 g dry yeast (1 ¾ packet)
1 pinch sea salt
12 pieces pralines filled with sour cherries in alcohol (Mon Chéri, Griotte, Basini or similar)
Preparation
Melt chocolate and butter over very low heat, stirring until completely melted and combined. Remove from heat and stir in sugar.
Add eggs and vanilla extract to the chocolate mixture, stirring constantly.
Mix the flour with salt and yeast, add to the chocolate batter and mix to combine.
Pour the batter into the greased and floured small rectangular baking pan (23 x 17 cm).
Unwrap chocolate pralines and insert them evenly into the batter (each slice of cake should have a chocolate praline in the middle). Bake for 30-35 minutes in the oven preheated to 180°C. Check with a toothpick if done.
Allow the cake to cool in the pan, then cut into squares with a praline in the middle and serve.
