Note the recipe:
For 6 Person (s)
Cost of revenue:
Level of difficulty:
Preparation time: 20 min
Cooking time: 25 min
* Clean the cake:
* 80 g flour Supreme
* 125 g of chocolate pastry
* 125 g butter
* 125 g sugar
* 3 eggs
* 1 pinch of salt
* For the whipped cream:
* 20 cl of liquid full cream (cold)
* 1 packet of fixed chantilly
* 1 packet of vanilla sugar
- A Cremant de Bourgogne (Burgundy)
- A Montlouis (White, Val de Loire)
Preheat oven to 180 ° C (Th.6).
Separate the whites yellows.
Melt the chocolate. Mix it with flour, sugar, salt, egg yolks and melted butter. Beat the white snow firm and incorporate them gently to the batter. Pour into buttered pan.
Bake for 25 min at 180 ° C (Th.6).
Turn out hot, wait a few hours before tasting.
Prepare the whipped cream by beating the liquid (very cold) with a whisk for 1 min. Add the vanilla sugar and whipped fixed packet.
Once the cream is the branches, stop beating.
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