Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- Valrona chocolate Butter
- 1 tsp Espresso coffee Sugar
- 4 x Large eggs Flour
- 1 tsp Baking pwdr
- 1 pch Salt Nuts Frosting, butter, icing sugar, cocoa pwdr
Direcciones
- Heat the Valrona chocolate in a bowl over simmering water. Add in the minced butter and 1 tsp of espresso coffee.
- In another bowl over simmering water, add in sugar, 1/2 tsp of vanilla essence. Add in 4 whisked Large eggs. Stir while sugar is melting (3 min).
- Pour contents of bowl into a high speed mixer till the mix turns pale. Turn speed down and add in chocolate.
- Add in 1 tsp of baking pwdr to flour and a healthy pinch of salt. Sieve into a bowl. Shake into chocolate mix. Mix in some nuts and add in a chunk of chocolate.
- Flour and butter a terrine mould and pour contents of whisk. Place in oven at 180 C/350 F/gas mark 4 for 25 min. Cold for 10 min in terrine and take out.
- For the frosting: First whisk some butter, then add in icing sugar. Turn down speed and sieve in some cocoa pwdr. Mix well. Spread over the fudge cake.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4g | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1259mg | 52% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
