Avocado and crab cake with chocolate soft-hearted ... a classic!
Hello everyone!
I would first like to thank you so much for your love, sparrow 'to see you soon.
are not gone, I just moved away from the PC and then from my blog due to time constraints. E 'was and is' still a period ... say .... particularly "rich" of commitments. I hope to soon find a groove that will enable me to also have time to devote to my and your blog. Meanwhile
place (I made them in reality 'a few weeks) a classic of classics, the soft chocolate cake from the heart, indeed, very very soft, because is is so is that like my daughter. Use, both for the pies for the cake, the same recipe of chocolate cake that was given to me by a friend of mine back in 1995 (we were in Nigeria at the time) and is 'one of the first recipes that I put in the blog just opened, but in
' I've always forgotten add the photo, will 'soon as possible. Nevertheless provided for convenience 'below the recipe:
notes: With this amount of dough come out 8 patties. So, I poured the mixture into molds, aluminum disposable buttered and floured, and I've cooked in the oven at 150/160 degrees for about 15/16 minutes. CHOCOLATE CAKE - 3 eggs
- 150 g.
dark chocolate - 150 g
butter - 150 g. sugar
- 50 g. flour
- vanilla essence (optional)
coverage
- 70/80 g.
dark chocolate - 30 g
butter In a bowl beat the eggs well with sugar, melt at low heat to 150 g. chocolate with 150 g. of butter, let cool a little bit, then add it to `mixture of eggs, stir, add the sifted flour and vanilla, mix well and pour mixture into a mold with` low sides (tart) buttered and floured, place in already hot oven to 150/160 degrees for about 25 minutes. Let the cake cool.
For the topping: Melt
in a saucepan to low heat to 70/80 g. dark chocolate and 30 g. of butter and pour top of the cake leveling them well. Let cool and serve!
Hello everyone!