Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 6 | 50 minuti |
Ingredients
| 175 g | dark or milk chocolate |
| 4 | egg whites |
| 160 g | sugar |
| 120 mL | partly skimmed milk Sterilgarda |
| 150 g | 00 flour |
| 30 g | bitter cocoa |
| 10 mL | vanilla essence |
| q.b. | salt |
| 1/4 | baking powder |
Preparation
- Beat the egg whites until stiff with a pinch of salt.
- Melt the chocolate in a small saucepan in a bain-marie and once melted, add the sifted bitter cocoa and the sugar.
- Mix well with the help of a whisk and, once the mixture is smooth, add the sifted yeast and flour.
- Add the Sterilgarda semi-skimmed milk little by little and the vanilla extract.
- Add the previously whipped egg whites to the mixture, stirring with a wooden spoon from the bottom up.
- Pour the mixture onto a baking tray lined with baking paper and bake at 170° for approximately 30 minutes.
- Remove from the oven, let cool, cut into cubes and garnish with blueberries and mint.
Combine the butter at room temperature with the sugar and work the dough. Add the pistachio paste, yogurt, eggs and salt. Once the eggs are incorporated ...
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