Ingrédients: wheat flour from France (gluten), unrefined cane sugar, 11,9% dark chocolate chips with 50% minimum cocoa (cocoa paste, cane sugar, cocoa butter, emulsifier: soy lecithin), baking powders: sodium bicarbonate and diphosphate.
Gourmet tips: add: 125g melted butter, 3 eggs, 6 tablespoons of milk. . Preheat oven to 180°C (350°F). Pour the ingredients into a large bowl with a colander in order to remove the chocolate chips. In a bowl, add the eggs, the melted butter and the milk. Stir until the mixture is consistent. Pour half of the mixture into a second large bowl. Heat the chocolate chips with water. Pour the melted chocolate into one of the large bowl. Stir. Butter a cake mould. Pour the two mixtures. Make a line with a knife in the center of the mixture. Bake for 45 minutes to 180°C (350°F).
Store in a dry place and away from light.
Possible traces of nuts, gluten, mustard, sesame, milk, eggs, sulfite, soy.