Chocolate Top:
5 eggs
125 g of dark chocolate
125 g
1.5 spoons of instant coffee
150 g of sugar
125 g flour
1 tablespoon baking powder
“Cappuccino” cream:
250 g mascarpone
250 g of liquid cream
3 spoons of powdered sugar
50 g cappuccino
Cream:
250 g of liquid cream
1 tablespoon powdered sugar
dark chocolate for decoration
Method of preparation:
Blat:
Preheat the oven to 170°C and prepare a standard-sized baking tray, covering it with baking paper.
Melt the chocolate in a bain-marie or in the microwave. In a bowl, mix the soft butter with half the amount of sugar indicated in the recipe, until you get a creamy composition.
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