Chocolate pastries - II type

Submitted by enr on 23 May 2012
6 eggs
150 g soft butter
200 g sugar
150 g of dark chocolate
130 g flour
4 tbsp cocoa
2 vanilla
200 g of milk chocolate
50 ml milk
1 tbsp butter
coconut, fruits optional
Chocolate pastries - II type
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Dark chocolate is melted in a water bath and allow to cool. Divide the egg whites from the yolks. Whip with a little sugar and leave in the fridge. The butter and remaining sugar to a fluffy cream. To these are added one by one the yolks. Sift the flour and cocoa and add them to the butter mixture, along with the melted chocolate. Stir well. Finally add and beaten whites. Stir well (with a spoon) and poured into a tray 30x40 cm. Bake at 190C 40-45 minutes. Let the base cool. optional syrup with milk or compote. melting milk chocolate with the butter and milk in a water bath. Pour the syrup base and leave to cool. Cut round or rectangular pastries. Decorate optional.
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23 May 2012