Hello dear .... here I am ... this weekend is no longer able to post my creations but I still had time to come to find all of you and gaze into your new recipe ... mmmmhhhh that goodness!
the cake is the beloved Tenerina Morettina cuochina (I decreased the dosage that I put in brackets maintaining the same proportions as I had a tin of 24 cm instead of one to 26 / 28) ... However
really lust, especially for chocolate lovers ... just feels that the chocolate melts in your mouth. Good good ..
Cake Tenerina
INGREDIENTS:
6 eggs (I used 4);
400 grams of dark chocolate (300 gr);
200 grams of butter (150 gr )
200 grams of sugar (150 gr);
PROCEEDINGS
- Melt in a water bath the chocolate with the butter and let cool.
- Whip the egg yolks with sugar until 'they become light and fluffy.
- Pour the melted chocolate.
- Whip until stiff and incorporate the abum sauce. Grease and flour a mold of 26-28 cm in diameter and pour the mixture.
- Preheat oven and bake at 180 degrees for about 30 minutes.
... freshly baked ...
- I've put in the fridge 3 / 4 hours and I have taken a couple of hours before serving.
- You can decorate it with whipped cream (as did Morettina) or, more simply, sprinkle with powdered sugar.
... That's how soft the inside ...
... A slice for voiiii ...
Now I run, I go to eat ...
Besos
-Amber-
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