A Sophisticated Cake With Chocolate Flavor

Plamos sophisticated cake
How to make a lamos cake with chocolate is easy and inexpensive, although it needs some time, but the result will be great, especially if you follow the ingredients and the method carefully.

Amounts of chocolate lamos:

  • 240 g dark chocolate
  • 60 g of butter
  • 6 eggs
  • 60 g sugar
  • A pinch of salt

How to prepare:
On Maryam dobby bath, chocolate and butter, then add sugar, a pinch of salt and yellow eggs. Mix the ingredients well, then add the beaten egg whites, such as ice. Gently mix from the bottom to the top and put the mixture in the refrigerator.

Cake ingredients:

  • 6 eggs
  • 180 g pine sugar
  • A pinch of salt
  • 100 g of flour
  • 1 chemical yeastDanette
  • 40 g Mycena
  • 50 g of chocolate, dusty

For decorating:
Chocolate
Chocolate yogurt

How to prepare the cake:
We separate the zero eggs from the white, then we mix the latter with an electric sock with a pinch of salt and 30 g of snaidah sugar until it becomes like snow.

In a bowl, lay the egg white, add 4 tablespoons of water and the remaining sugar, i.e. 150 g, mix with the electric slices well, then add the flour, yeast, and ours, and 50 g of chocolate, then add half the amount of egg whites, we continue to dust, then add the rest of the mixture well.

In the oven plate covered with butter paper, set the mixture and put it in the oven at a temperature of 170 degrees for 10 minutes.

the final form:

Divide the cake into three circles that are watered with cero. Each piece is covered with a layer of lamos and collected one on top of the other, then covered with a layer of Chocolate yogurt (available in all stores) and decorated with chocolate or according to the choice kept in the refrigerator.

How to prepare sero: On a little fire, put a glass of sineada sugar with a glass of water. Leave the mixture over the heat until we get a mixture that is holding something.

Note: oven temperature and cooking time are one of the most important stages in preparing a cake.

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