Тающий шоколад

Ингредиенты (пропорция на двоих):


- Черный шоколад (минимум 60% какао) — 80 г

- Сливочное масло — 50 г

- Яйца — 2 шт.

- Сахар — 40 г

- Мука — 30 г







Для начала надо растопить 80 г шоколада и 50 г масла.

Два яйца хорошо размешайте с

40 г сахара.

Добавьте растопленный шоколад.

Всыпьте 30 г муки, перемешайте хорошо.

Разлейте по смазанным маслом и посыпанным мукой формочкам.


Стоит заметить, что если посыпать формы для шоколадных изделий мукой, то она замечательно оттеняет шоколад, какая-то патина получается. Если же вам не нравится — посыпайте формы какао.



Выпекать при 210 С 10 минут. Дайте остыть минут 5, а потом аккуратно переверните на тарелку, прижав тарелку к формочке.



Добавьте крем или мороженое и подавайте, пока пирожное теплое! Его надо проткнуть ложечкой, чтобы шоколадный крем вытек и смешался с соусом или подтаявшим мороженым.


P.S. Если печь 15 минут, серединка загустеет.



Приятного аппетита! 

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