400g of Dulcinea spreadable cream
150g of sugar
100g butter
2 eggs
60g of flour
15g cocoa powder
1/2 teaspoon of natural vanilla extract
1 pinch of baking soda
1 pinch of salt

FOR THE GLAZE

100 g of Lacasa blueberry chocolate
1 tsp coconut oil

FOR THE ASSEMBLY

w/ fresh figs
w/s pistachios with chocolate Mi Momento Lacasa

1. In a bowl, sift the flour and mix the cocoa, bicarbonate of soda and salt.
2. Put the butter and sugar in a saucepan and melt over low heat, stirring. Add 200g of Dulcinea cream and the vanilla extract. Remove from heat and stir to homogenize.
3. Add the eggs one by one while beating so as not to cook them. Pour the contents of the pan into a bowl with the mixture of flour, cocoa, bicarbonate of soda and salt. Mix well until the mixture is homogeneous.
4. Pour half of the dough on a tray (not too large) lined with parchment paper and preheat the oven to 180º.
5. Melt the rest (200g) of the Dulcinea cream in the microwave and then spread it all over the dough on the tray. Cover with the remaining dough and bake for about 35 minutes (approximately depending on the oven) at 180°C.
6. Cut into small pieces and serve as desired, hot, cold or at room temperature.