Ingredients : 4 hot chocolate bars (reserve 1) 4 tablespoons of Nesquik-type cocoa 1/2 cup of sugar 200 g of butter 1/4 cup milk 4 eggs (separate whites from yolks) 4 tablespoons of self-rising flour 1 360g pot of cream and the amount of sugar needed to make Chantilly (I also add 1 teaspoon of cream stabilizer)
Preparation Place the three chocolate bars, cocoa, butter, sugar, and milk in a saucepan. Heat over low heat, stirring constantly until melted. Let it cool, and add the 4 egg yolks. Separately, beat the 4 egg whites until stiff. In the first batch, add the flour using a sifter. When it's well combined, add the stiffly beaten egg whites, gently folding in with a spatula. Place a greased and floured mold of approximately 30 cm in diameter, and bake at 200 ° for 20 min. Once unmolded and cooled, cover with whipped cream and grate the reserved chocolate bar.
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