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Countertop: separate the eggs (egg whites), beat the egg whites with a pinch of salt and the 10 tablespoons of sugar. Add the yolks (one at a time) and continue beating. With the help of a whisk, incorporate the 2 tablespoons of flour and cocoa. Bake the top in a tray lined with baking paper for 25 minutes.
Cream: in a saucepan put water, sugar and cocoa, mix with a whisk and bring to a boil over low heat. Add the chocolate and stir continuously because otherwise it will catch fire. Melt the cream for 20-25 minutes. It will not thicken very much until it is cold. When the cream is cold, mix it with the butter, which must be at room temperature. Beat the butter with the mixer and in turn add a tablespoon of cream.
Assembly: when we have finished the cream, cut the top in half lengthwise, spread 1/2 of the cream on the first sheet, put the second sheet over it and grease it with the remaining cream. I made a simple model with a fork and sprinkled coconut.