Ingredients:
Mix at slow fire the fresh cream, the dark chocolate and the instant coffee.
Let them cool for a few minutes.
Meanwhile mix the milk chocolate and the butter and let them aside to cool down.
Separate the egg yolks from the whites.
Beat the egg whites with 1 spoon of sugar and the egg yolks with 2 spoons of sugar.
Add the melted cool milk chocolate/butter composition over the egg yolks and mix slowly.
Add the egg whites and mix.
Pour the composition in a cake pan and put it in the oven at 170 degrees Celsius for 35 minutes.
Spread the cool composition of dark chocolate/fresh cream/instant coffee on top of the cake.
You can decorate it with fresh fruits or candied fruits.
Enjoy!
- 150 grams of dark chocolate
- 120 grams of butter
- 3 spoons of sugar
- 4 eggs
- 250 milliliters of fresh cream
- 150 grams of milk chocolate
- 2 grams of instantcoffee
- peaches or any other fruits (fresh or frozen)
Mix at slow fire the fresh cream, the dark chocolate and the instant coffee.
Let them cool for a few minutes.
Meanwhile mix the milk chocolate and the butter and let them aside to cool down.
Separate the egg yolks from the whites.
Beat the egg whites with 1 spoon of sugar and the egg yolks with 2 spoons of sugar.
Add the melted cool milk chocolate/butter composition over the egg yolks and mix slowly.
Add the egg whites and mix.
Pour the composition in a cake pan and put it in the oven at 170 degrees Celsius for 35 minutes.
Spread the cool composition of dark chocolate/fresh cream/instant coffee on top of the cake.
You can decorate it with fresh fruits or candied fruits.
Enjoy!
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