Use the flat beater to mix all the ingredients (apart from the Arabesque Dark 60% chocolate) at high speed for 2-3 minutes.

At the end of the mixing process add the Arabesque Dark 60% chocolate, making sure it is well blended.

Pour the mixture into trays (individual or family-sized), buttered or greased with Carlex (release agent), filling them up to 90% of their height.

Bake at 180°C for 15-20 minutes (the individual trays) or 35-40 minutes (the family-sized trays). 

Make sure that the product does not lose it’s characteristics (moistness) from overbaking. Lower the baking during duration if it comes out dry.

Preserve in the freezer until serving.

To serve, score the surface with a fork, pour the fresh cream on top and heat it shortly in the microwave.