Choco-azuki… le retour

Yes, you’ve seen it before (here). It’s the azuki beans and chocolate fondant cake.

This time, the top is shiny because when I took it out of the oven, I’ve poured some “creme de cassis” (currant liquor) on the top. I used that liquor instead of kirsch, and my new cocoa powder is darker and better.

4 thoughts on “Choco-azuki… le retour

    • Yes, it’s delicious. That’s why I repeated the recipe. LOL

  1. Pingback: Desserts inclassables – Other sweets (compilation) « Colorfood Daidokoro Gourmande in Osaka

  2. Pingback: 14 chocolate gourmandises for tomo-choko day | Gourmande in Osaka

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