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- Ingredients
- Recipe
- Melting chocolate225 g
- Unsalted butter110 g
- Eggs6 unit(s)
- Sugar200 g
- Fresh cream 32%335 g
- Icing sugar3 tablespoon
- Vanilla Essence1 coffee spoon
- Beat the whipped cream and reserve in the fridge: cream, icing sugar and vanilla. Watch the video on our profile.
- Place the chocolate to melt in a refractory, place it over a pan with hot water, without the stove on. Use semisweet chocolate or mix it with half milk chocolate.
- Add the butter (room temperature) to the melted chocolate.
- Separately, beat the eggs: 2 whole eggs and 4 yolks. Be careful not to leave traces of yolk in the egg whites. And add to the eggs half the sugar. Mix well by hand.
- Whip the egg whites in a mixer until they become snowy and gradually add the sugar. Beat until it turns into a meringue.
- Gradually add the eggs to the chocolate and butter mixture. Mix well.
- Incorporate the meringue little by little to the mixture above.
- Place the mixture in a 20 cm diameter mold with a removable bottom, lined with parchment paper. Bake at 170° for exactly 35 min.
- With the crust firm, remove from the oven. Let it cool and cover with whipped cream and chocolate shavings or powder.
- Watch the full video on our Youtube channel @agotareceitas
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