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BAM Cake converter 
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Ingredients:
ingredients:
- 4 g butter
- 225 g BAM dark chocolate
- 60 g butter
- 100 g sugar
- 2 large eggs
- 200 g flour
- 1 teaspoon BAM vanilla paste
- 1/2 teaspoon baking powder
- pinch of salt
- 1 teaspoon BAM Biscuits & Cakes seasoning mix
- powdered sugar
- 30g BAM black cocoa powder
Instructions:
preparation procedure:
1
Place the BAM dark chocolate and butter over a pot of hot, not boiling, water. Stir until you have a uniform mixture, i.e. until the chocolate is completely melted. Then remove from the heat and cool the chocolate mixture.
2
Beat the eggs and sugar with a mixer on high speed until the mixture is thick and glossy. Add the BAM vanilla paste and stir the cooled melted chocolate into the prepared mixture.
3
In another bowl, mix the "dry" ingredients: flour, BAM black cocoa powder, baking powder, salt and, if desired, BAM spice mix. Use a whisk to gently fold them into the chocolate mixture, cover the bowl and place it in the fridge for at least 4 hours. The dough should be well chilled, as this will make it easier to shape.
4
Preheat the oven to 170ºC. Protect the baking tray with baking paper. Take the dough out of the fridge and shape it into small balls with your hands. The most suitable shape for the balls is walnut. Roll them in powdered sugar so that the sugar completely covers the chocolate balls. Bake them for 6 to 8 minutes, or until they have a crust on the outside and are still soft inside. Take this tip as a guide: once they are well popped, they are definitely baked properly. Carefully place them on a wire rack to cool completely. Have a good run!
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