Chocolate Biscuit recipe

  1. Grease the bundt with 20 grams of butter.
  2. Place white chocolate in a saucepan, add a table spoon of milk and the cream, and heat it in double – boiler method, always stirring, until getting a smooth cream; pour it in the bundt trying to distribute it well along the walls.
  3. Melt the chocolate with the remaining butter using the double – boiler method. Add the rest of the milk and mix well to get a smooth cream. Let cool.
  4. Meanwhile, beat the eggs and the sugar in a bowl for a few minutes; then add the flour gradually, alternating it with the previously melted butter and chocolate. Complete with the yeast and mix until getting smooth dough. Pour it in the bundt.
  5. Pour 350 ml of water in the pressure cooker and place covered bundt in. Close the pot and allow pressurizing in high heat. As soon as the valve begins ringing, reduce the heat to a minimum and cook for around 30 minutes. Turn heat off, allow heat to escape and open the pot. When the bundt has cooled a little, remove it.
  6. Let biscuit sit in the bundt for around 10 minutes before unmolding it. Serve when it has cooled completely.
-  50 g of white chocolate
-  100 g of melting chocolate
-  180 g of sugar
-  3 tbsp of milk
-  1 tbsp of liquid cream
-  180 g of flour
-  1 packet of yeast
-  3 eggs
-  200 g of butter