Chocolate Heaven Egg Cooker
Ingredients
Hot cake mix 200g
150 ml of milk
60g of sugar
Melted butter (no salt) 30 g
2 eggs
Chocolate 100g
Fresh cream 100ml
Aluminum foil 45cm
1 straw
Instructions
1. Cut the aluminum foil to a length of about 45 cm, fold it in half according to the width of the egg cooker, and wrap it with a straw as the core.
2. Put eggs and sugar in a bowl and mix well.
3. Add hot cake mix, milk, melted butter and mix well.
4. Heat the eggplant over medium heat and lightly oil (outside the quantity). Pour the into the bowl half and place the core of on the back side before the surface gets dry. If you have holes in the surface of the dough, turn it with a turner or the like from the back to the front. When finished, put it in the back, pull the oil (outside the amount) in the same way, pour in the same way and wind it from the back when the holes and holes are open on the surface of the fabric. Repeat this five times.
5. Create Ganache. Chop the chocolate and put it in a bowl.
6. Put the cream in a small pan and heat over medium heat, add to if warm until just before boiling and mix well with a whisk until smooth. It is completed if it hangs up!
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