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Separate the egg whites from the yolks. The first ones are beaten with sugar, like meringue. Then add a yolk and beat after each. At the end, add the chocolate cream powder and beat a little more to homogenize.
Pour the dough into a 20/30 cm tray greased with butter or spread with baking paper. Bake on medium heat for about 25-30 minutes. Leave to cool.
Beat the whipped cream and add the sachet of vanilla oil creams
Heat the water, add the sugar, stirring. After the sugar has melted, add the broken chocolate pieces. Stir until the chocolate melts then add the butter. Keep it on the fire, stirring until the butter melts. Leave to cool.
Place the cream over the cooled countertop and over it, the chocolate icing.