The chocolate fondant is very simple, it is 400g of dark chocolate pastry. You melt the chocolate in a bain marie and during that time you beat 3 whole eggs with 3 tablespoons sugar generous full. Then add the melted chocolate. Add sour cream, 200 ml. It integrates a spoon flour and two of cornstarch with half a packet of yeast and it stirs gently, gently. And the secret of the head: a huge ladle of rum. We are not talking here of generosity, it is called excess. Bake 20 minutes.
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