Ingredients
200 g / 7.05 oz Butter, melted
160 g / 5.64 oz Accra 60%
200 g / 7.05 oz Whole eggs
200 g / 7.05 oz Brown sugar
1/2 Vanilla pod, seeds extracted
100 g / 3.53 oz Cake flour
20 g / 0.70 oz Cocoa Powder
3 g / 0.10 oz Baking powder
60 g / 2.12 oz Walnuts, chopped
20 g / 0.70 oz Dark raisins
50 g / 1.76 oz Whipping cream
15 g / 0.53 oz Gusto Ricco

Preparation
Add melted Accra 60% to the butter. Whisk the eggs with the brown sugar and the extracted vanilla seeds until the mass is light and fluffy. Fold into the Accra/butter mixture. Sieve the flour and Cocoa Powder together with the baking powder and fold into the mass. Add the walnuts and the raisins. Finally heat the cream with Gusto Ricco to 45°C/113°F and add to the mass. Bake this mixture at 180°C/356°F for about 30 minutes. Set aside to cool.

Setting
Pour the mixture 3/4 into a baking frame 7 cm x 60 cm/2.75 x 23.62 inches and bake in the oven at 180°C/356°F for 30 – 40 minutes.

Decoration
After baking, cut in small rectangles and dust with icing sugar.

Specialty Ingredients
#31102 FELCHLIN-Swiss ACCRA 60%
#31303 FELCHLIN-Swiss GUSTO RICCO
#31301 FELCHLIN-Swiss COCOA POWDER