INGREDIENTS
- Biscuit
- 230 g semi-sweet chocolate coating
- 250 gr of Manteca ointment
- 100 gr of yolk 5 models
- 150 gr of egg whites 5 models
- 80 grams of flour
- butter cream
- 300 gr sugar
- 120 cc water
- 225 yolks 11 yolks
- 375 g butter ointment
- 20 gr on the spot espresso
Should you like candy issues, you may’t cease making this cake.
For the cake:
Soften the chocolate. Then add the butter, combine after which the yolks.
Then again, we merge the egg whites along with the sugar, we add it, alternating with the flour to the preparation of the chocolate.
We put it within the mould and in a medium oven at 160 levels for 25 minutes.
For the buttercream:
We beat the yolks and however we take the water along with the sugar to make a syrup at 118 levels after which incorporate it into the overwhelmed yolks within the type of a thread.
We go away till the temperature drops to room temperature.
I add the espresso, the butter and we organize it in a sleeve to brighten as desired.
Embellish as you want.
¡A comer rico!
