Description
This cookie - a chocolate bomb, and the delicate cream layer it only adds. A gorgeous treat for the whole family.
Ingredients
-
Dark chocolate
100 g
-
Butter
50 g
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Sugar
70 g
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Chicken egg
1 piece
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Flour
20 g
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Leavening agent
-
Cheese
130 g
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Condensed milk
30 g
Cooking
Pre-cook the cottage cheese. With leaven from the company OURSSON - this is done easily and simply. Preparing the cheese for all the well-known principle. In the milk room temperature pour the leaven. Mix thoroughly. Cover and put in warm.
After fermentation "cut" a clot of warm. Wait until the peel serum. Pour mixture in cheesecloth, folded in several layers. Hang to release all the moisture. Cool the curd in the fridge.
To cook biscuits. Egg combine with sugar and drizzled with chocolate.
Beat the egg with sugar in a fluffy white mass, not less than 10 minutes. The chocolate and butter melt in a water bath or in a microwave oven.
To egg mixture add the flour and baking powder.
Still whisking, pour a thin stream of chocolate with butter.
Thick batter to shift into a pastry bag with a round nozzle.
Baking tray lay a baking paper. Put the dough in small circles at a distance from each other.
Bake cookies in heated to 180 degrees oven. As soon as the cookies go cracks, touch it with your finger, if it is formed, it is possible to get. I baked 7 minutes.
While cookies are cooling, prepare cream. Cottage cheese whipped with sweetened condensed milk until smooth. If the cream is watery, you can add a little gelatin. You can add in cheese and powdered sugar and not condensed milk.
Cover with cheese, one cookie, cover with second. Store in the refrigerator. Bon appetit.
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