Description
The recipe was interesting because the ingredients in it are taken according to the weight of in-shell eggs. In one of the recipes I read that Paul Bocuse the weight of 4 eggs with a total weight of 120 g. Tiny some sort of egg... In the end, all cooks, both Russian and foreign, make the dough that is on 4 eggs but already their weight ranges from 200 to 250 g. I decided to cook for two, so close in weight to the boss. Two egg cake turned out at all not even a little, about 500 g. So decide for yourself how many eggs you will use a cupcake in any case, be good!
Ingredients
-
Chicken egg
2 piece
-
Flour
130 g
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Powdered sugar
130 g
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Butter
130 g
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Dark chocolate
70 g
-
Salt
Cooking
So, I repeat - you must first weigh the eggs, and in the shell! Then measure out the remaining ingredients. The butter should be room temperature, so it in advance remove from the refrigerator. The chocolate should be melted and slightly cool before adding to the dough. With a mixer beat the eggs vzbit with sugar until lush white mass.
Add the sifted flour and salt, mix well.
Then add softened butter, stir again.
Add to the mixture the melted chocolate and mix casually to get a divorce.
Put the dough in a baking dish lined with parchment, flatten. Bake in a preheated 180° oven for 50-60 minutes.
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