Sbrisolona mini chocolate cakes

#food steller #stelleritalia

Variation on the classic sbrisolona valance. A mini version, portions and dark chocolate. I had already done the traditional one but these days I felt like rigustarla but in a different form .... To cut it without making a mess I used the signs Opinel

Ingredients: Flour foil - 200g 00 flour - 200g Butter - 180g Shelled almonds - 100g Almonds - 100g Dark chocolate 70% - 100g Egg yolks - 2 Vanilla extract - 1/2 tsp Salt - 1 pinch #recipe For 4 mini cakes ready in 30 minutes

How to do: Switch to blender almonds aside 50g of shelled almonds unpeeled. Chop coarsely but not fine. Chop the chocolate knife. In a bowl mix the flour with ground almonds, sugar and chocolate. Stir in the butter cut into pieces and finally the egg yolks, almonds and remaining vanilla. Mix well get a dough crumbled. Grease and flour pans 4 portions and place the dough divided by pushing the bottom of the pan.

Bake at 180 ° C in a hot oven for about 25-30 minutes depending on the pan that you used. Turn out let cool before removing the cake from the pan otherwise it will break.

On Instagram & Twitter @patroclo75 Emanuele Patrini Food & Style Blogger Cravatte ai Fornelli

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