Ingredients:
- 165 grams of dark chocolate for confectionery
- 3 egg yolk
For the mass:
- 40 grams of margarine
- 6 eggs (heat the eggs for
- 5 minutes in hot water)
- 80 grams of wheat flour
- 80 grams of cornmeal Maizena
- 150 grams of icing sugar
- 10 tablespoons of dark chocolate 70% cocoa 1 teaspoon yeast
- 1 teaspoon almond flavoring
For the cream:
- 250 grams of margarine
- 2 eggs
- 2 tablespoons of icing sugar
- 200 grams of white chocolate Coverage (Ganache):
- 150 grams of dark chocolate
- 70% cocoa
- 125 grams of margarine
Decor:
- 150 grams of dark chocolate for confectionery
Preparation:
1. First prepare the dough by beating the eggs with the sugar for 15 minutes (it must triple the volume). Sift the dry ingredients (flour, baking powder, and cocoa) into a bowl. Add the dry ingredients to the eggs one tablespoon at a time and continue to beat gently.
2. Melt the margarine, let it cool and add it to the mixture. Mix everything well.
3. Grease a 22 cm diameter baking dish with margarine and line it with baking paper. Pour the dough into the mold and bake for approximately 45 minutes at 170-180 °C.
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