- 1 Cup 70% cocoa chocolate frosting.
- 1/2 Cup butter.
- 1 Cup egg whites
- 1/2 Cup sugar.
- 1/2 Cup egg yolks
- 1/3 Cup flour.
Melt chocolate frosting and butter in a Bain Marie.
Add yolks while mixture is hot. Mix well.
Place the egg whites into the bowl of a Magefesa Stiria Inox hand mixer and add the sugar. Attach the whisk attachment to the blender and blend until stiff peaks forms.
Gradually incorporate stiff egg whites into the chocolate mixture, stirring with a spatula. It is important not to beat too much to prevent the egg whites from liquefying.
Add the sifted flour.
Pour the dough into a floured mold and cook at 360 °- 380 °F
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