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- Ingredients
- Recipe
- Eggs4 unit(s)
- Sugar1 cup
- Dark chocolate200 g
- Cocoa 50%1/2 cup
- Wheat flour1 cup
- In the mixer place your eggs with the sugar and beat until it incorporates a lot there and you also see that it has a whitish cream.
- meanwhile, melt your chocolate in the microwave every 30 seconds, also melt your butter and add the chocolate, mix very well and set aside!
- Take your sugar egg mixture which has already turned a whitish cream And sift your cocoa powder over it together with the wheat flour, also add a pinch of salt is very optional but helps to accentuate the cocoa flavor.
- At this stage you no longer need to beat in the mixer, you will incorporate the dry ingredients with the help of a whisk, always stirring from bottom to top.
- Whenever I start to make a recipe, leave your oven preheated to medium temperature, I also left your pan greased, I always use the release agent, but if you don't have it, you can butter it and sprinkle cocoa powder.
- Bake in the oven at 180° until you do the toothpick test and it comes out still a little wet with dough.
- Now just bake in an oven at 180 degrees until it forms a cracked cone. And watch, when you do the toothpick test it still comes out with a little dough! I tasted it still hot
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