Ingredients: 150 gr dark chocolate
70 g butter 80 g sugar 30 g flour
2 eggs 1 teaspoon of vanilla extract
cocoa powder a pinch of salt
Melt chocolate in double boiler and add the butter pieces and sugar sifted trying to avoid lumps, stir.
Beat the eggs with a pinch of salt and add to the warm chocolate sauce by adding up the ingredients, stirring well. Add the sifted flour and vanilla mix. To mix using a wooden spoon.
Take the muffin tins, brush with butter and cocoa powder, fill 3 / 4 full with mixture and place in freezer for at least 2 hours. Preheat the oven and then put the patties still frozen. Recommended temperature 180 degrees for about 14 minutes. As soon as it swells and begins to form cracks on the surface of the cake is ready. Serve a bit of powdered sugar on the cake is still warm before serving.
Se decidete di metterli nel congelatore, si possono tenere sino ad 1 mese però se passa molto tempo, quando cucinerate il tortino il cuore potrebbe essere meno "tenero".
(English version) CHOCOLATE CAKE WITH SOFT CENTER
Ingredients: 150 g dark chocolate, 70 g butter, 2 eggs, 80 g icing sugar.
Melt chocolate "bagno Maria". Melt butter in a pot and mix it to the chocolate. Beat the egg yolks with the sugar and add to them the chocolate and butter mixture. Beat the egg whites to stiff peaks and add it to the rest, blend very carefully. Put everything in a single small cake form and full 3/4. In freezer for minumum 120 min, Cook in oven at 200°C for 10. Serve the cake sprinkled with icing sugar.
0 comments:
Post a Comment