black Chocolate Sponge recipe.

• Type: Chocolate cupcakes
• Cooking time: 15 Minute (s)
• Total time : Minute (s)

INGREDIENTS

• 50 g flour
• 200g ground almonds
• 175g icing sugar
• 8 egg whites
• 70g caster sugar
• salt
• To paste the biscuits:
• 100 g apricot jam
• For the decoration:
• 100 g of crushed almonds
• 150 g of black chocolate

PREPARATION

1. Preheat oven to 170 ° C for 10 min and off. Sift the flour with the almonds and icing sugar powder , have the mixture on a plate and put in a hot oven for dehumidifying .
2. Mount the egg whites until stiff gradually adding the sugar . Incorporate the flour in small amounts mixed / ground almonds with egg whites , stirring gently with a wooden spoon to obtain a homogeneous and airy dough.
3. Put the dough in a piping bag fitted with a sleeve of a centimeter in diameter. On a plate lined with parchment paper deposit the equivalent of a finger pulp 7 cm long. Continue until all the batter . Sprinkle chopped almonds each finger.
4. Place the plate in preheated oven for 15 minutes. At the exit of the oven, let cool on wire rack .
5. Melt the chocolate in a bain -marie . Dip half of each cookie into melted chocolate and let harden. Assemble the cookies by two in tights with apricot jam .

WATCH VIDEO

CATEGORIES