- Dark Chocolate 250 grams
- Eggs 2 • 130 kcal
- Flour type 00 2 full tablespoons
- Butter 150 grams • 717 kcal
- Sugar 130 grams • 470 kcal
- Granulated sugar as much as it is needed
The chocolate tile is a dessert that is difficult to forget, especially if you love the desserts not too "sweet" but with an intense flavor. This dessert is usually served after a meal, perhaps during a meal with friends. A real cuddle that you can prepare when you have too much chocolate inside the cupboard and you do not know how to use it.
Dice the chocolate (1) and add the butter (2). Melt it in a bain-marie over low heat (3).
Melt everything by helping yourself with a spoon or a scoop (4). Add the sugar (5) and mix again (6).
Continue to cook until you obtain a cream (7). Add the eggs and the sifted flour (8). Turn off the heat when it will be a little drier and more compact (9).
Take a sheet of baking paper and cover a baking dish. Pour the mixture giving it the appropriate shape (10). Turn on the heat and cook at 180 C degrees for 30 minutes at most (11). Let it cool completely and cut the chocolate tile into small squares (12). If you want, add a bit of granulated sugar to the surface.
It is not necessary to use the plumcake mold to shape the tile. As you have seen, thanks to the help of a spatula, you can easily get the dessert with the perfect appearance. This recipe involves the use of a lot of butter because the consistency of the tile must always be moist and never dry.
Use the chocolate that you like best for the tile. A very good chocolate tile is undoubtedly the white chocolate tile, often enriched with coconut flakes or whipped cream. During the summer, and to counteract the sultry heat, there is a very convenient recipe to exploit: the chocolate tile without cooking. How to prepare it? The initial process, so butter and chocolate in a bain-marie along with the other ingredients (except eggs and flour that you will not need), is always the same. For the variant without oven you will have to make layers with soaked biscuits and the cream obtained. Rest it in the refrigerator and the dessert is ready.
Preserve the chocolate tile under a glass jar or in an airtight container for no more than two or three days from the day of preparation.