Ingredients
100 g cocoa
1 egg
150 g walnuts
400 g flour
butter spreads
# For the cream:
300 g chocolate spread
100 g butter
# For the sauce:
150 ml espresso
100 g sugar
50 ml cognac
chocolate sprinkles for decoration
Method
Cocoa, egg and flour mix into a bowl and add the walnuts. The mixture is put into an oiled baking dish and bake 20 minutes at 180 C. In a separate container mix the chocolate spread and the butter to cream mixture is then placed in the refrigerator to set. All the ingredients for the sauce is placed in a pot on low heat until thickened. Cool base is coated with the cooled cream. Pour up the cold with sauce and sprinkle with chocolate sprinkles. Cut into pastries.
Containers:
Difficulty
Average
Tested
0 users
Comments
Vesi, a nice recipe. Well done.
Vesi, will not sugar swamps? Or assumed by the cream?
No sugar, cream and sauce are very sweet!
Thanks, so I thought. I like the recipe!