Running time: 1 Hour and 30 minutes
Difficulty Level: Easy
DOSE: 10 People
INGREDIENTS:
110 gr flour, 110 gr
starch
160 g butter,
145 grams of almonds,
10 eggs,
300 grams of dark chocolate,
250 grams of sugar,
100 grams of chocolate white for decorating.
PROCEEDINGS
Blend the almonds finely along with 20 grams of sugar.
Work riasto the egg yolks with sugar until mixture is soft and fluffy.
Combine the almonds, then let fall to the flour, potato starch, and then the melted butter and cool.
Beat the egg whites until stiff and incorporate the mixture gently, then pour into a buttered and floured and livellatene the surface with a spatula.
Cook parrozzo in the oven at 180 ° C for 40 ', then the mold and let it cool.
Chop chocolate and melt in a saucepan over low heat, then pour over cake, spreading it evenly over the surface and sides.
finally decorated with white chocolate and wafers with Bears.
Serve cold or at room temperature and bon appetit!
May 27, 2007
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