Rally, it is a liquid with a spoon you consume? Cream as you receive? (May'm very curious ... ). Apologies, but we love chocolate.

Yes, with a spoon. There's a picture. I ate them with my daughter, she has them looking around the internet some ... oh, Reni, so if you go, you will only pass sideways through the door ...:-) No joke, it is very tasty.

Well it with these goodies ... Image looks fantastic! I guess I'll have to do it!

MMM, looks divine! Bravo! Rally, keep up the good work!

We did it and it was incredibly delicious. Moreover, it is easily and quickly - certainly becomes our favorite dessert.

Oh, Navy, I'm glad you liked it!

Rally and cold they not only delicious hot or eaten?

Honestly - I do not know, I have not stayed. I've had them 3 times more when we had guests and disappeared immediately. But I can not imagine why cold should not be delicious. It's no liquid will be tight as pudding guess. Try and tell - are scary fast. I've got hard because of the complexity of water with time - for some it is an aggravating obstyatelstvo. But are actually very simple.

I had no coating (to be honest I did not know where to buy it and how it looks) and did a fine milk chocolate (170g). Became very very, very very tasty. And most importantly very quickly and easily. Now we will look around for this couverture and I will do it in the original.

Thank you for the good score and I am very glad that you liked it! :) Couverture is chocolate, which has added more fat, so as to melt in a water bath can immediately pour over cake as to cover it, leaving shiny after tightening (couverture - cover, cover - cover:-) And it looks like chocolate. The same is achieved with the chocolate, in which the added fat such as butter or margarine - cooling down at room temperature - of tightening, oil for example, is liquid at room temperature:-)

Aliana, thanks for the reply. Without wishing I had saved less fat :) But couverture will seek to do it in the original recipe. Dessert worth! The whole family we like. There will be many repetitions. To favorites is!

I do it a fifth consecutive day. Has defied that will sets up something else and finally this Gato :) Let me just say that is tasty and cold. My husband's cold like it more.

I Come again. Today I had success with the conversion of dessert. After so many attempts I knew I would still succeed:-) Peko 220 degrees and minutes were 15 (for my oven and shapes, for now is the best). Sometimes we fall naturally stress and appliances are not working optimally, so do not advise you to follow my degrees and minutes (just share).

Many friends fascinated with this dessert :) I'll make him a fan club.

I prepared the recipe, but get failed. They were delicious, but once they took spihnaha lot like a punctured balloon rose. Had liquid center, perhaps because they Paiute 9 minutes, not 8, but this is not such a big problem. Can anybody tell me why *popped* cupcakes? :(

sbt03, I'm not doing them right in this recipe, but something. Spihnali are you, because the mixture is like ... say for souffle - served hot ... Soufflé has a theory, how time served, not fall. Even crash a separate white and yolk. Number of these cakes is to freeze - as fried ice cream. Put them in a very hot oven and bake 10 minutes - in the middle remains liquid. If it plain muffins bake for 8 min. And they will bake quickly because baking pans are small.

I also defeated separate yolks and whites. Because I looked in a transmission how do these cakes and I decided to try, as many times I seduced, but I never decided to do them. Thanks for the advice, Marina :) Next time I'll freeze them and see what happens :)

In this particular recipe is not appropriate to break down proteins separately - yes, the mixture will become more fluffy, but is thick and heavy and heating and cooling ... there will be nothing to hold the rise and will spihne. The air in proteins that is warm and faster, have baked for a short time and you disappeared liquid center. There are many chocolate and butter, this is not a recipe for soufflé, the idea is not to become fluffy and soft and liquid. We have prepared a recipe, just as it is set and the result was delicious.

sbt03, I would recommend you, if you want Gato to prepare recipe as it is written before trying to rescue options. I think this mixture if frozen before baking will lead to a harsh (and possibly cold) inside not roast dessert.

Thank you, Nevi for advice :) Next time I kept the recipe and no longer trust programs, because they always result is perfect, even as you try to do it at home and yet something is must. Speak mostly for desserts - they are more specific.

I read about your failure, but as second-guess what may be due to (because you have not had mentioned that divide the eggs), they spell a lot of advice. Nevena you describe exactly what happened - if thou bring a lot of air in the dough (by broken egg whites for example), then upon cooling will settle, because the butter and chocolate are heavy and almost no flour to create a stable structure. I also often make this recipe soon month ago I worked on it again, but I did not have a problem. Success at the next attempt, Gato worth :)

One of my favorite desserts, prepared regularly at home.

Marietta, gorgeous picture! Like eating and I will do it soon, I have not cooked it!