An association that has always greatly Success!
for 6 small cakes
160 g flour (15pp)
1 / 2 packet of yeast (0PP)
3 eggs (6PP)
125 g butter 41% (13.5 IP)
100 g sugar (11PP)
2cc pistachio paste (2PP)
50g dark chocolate (7PP)
They beat the softened butter with sugar. Adding the eggs one by one. Mixed well so that it fits completely into the mixture. We add the flour and yeast. Were mixed again. Then separated the dough into two. In one half, add the pistachio paste, mix well. In the other
half, we add the melted chocolate with 1 cc of water. Were mixed again.
poured into a buttered cake mold corresponding to a prior (or silicone). A bit of chocolate dough and a little pistachio chocolate until exhaustion and then re pasta. It stuffs
40 minutes at 180 ° / 200 ° if using a cake pan size standard.
If using mini molds like me today, 20 minutes at 180 degrees is enough.
9 ProPoint by Cake
0 comments:
Post a Comment