Chocolates El Rey
Born in Venezuela, Growing Worldwide

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  El Rey Icoa White Chocolate


16 ounces El Rey Icoa White Chocolate

5 ounces butter, very warm

2 teaspoons vanilla extract

4 eggs

6 ounces sugar

10 ounces flour

Pinch salt

9 ounces El Rey Dark Chocolate, chopped





Melt chocolate, stir in butter, add vanilla and set aside.

Whip eggs until light and fluffy, gradually adding the sugar a little at a time.

Fold melted chocolate mixture gradually into whipped egg mixture.

Fold flour mixture gradually into this batter and pour into pans that have been buttered and lined with parchment paper.

Spread chunks of chopped El Rey Dark Chocolate across the surface pushing in slightly, and bake at 350 degrees for about 15 minutes.

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