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Egg-liquer mud-pie

Egg-liquer mud-pie

    

Recipe for the smooth sweet mud-pie with pieces of chocolate.

Cook

No. of servings

16

Ready in

60 min.

Difficulty

medium

 

Categories:  Bundt cakes  

 

1. 

egg yolk 4 pcs  powdered sugar 7 oz (200 g)  unsalted butter 8.75 oz (250 g)  vanilla sugar 0.25 oz (10 g)

We scramble the yolks with sugar, vanilla sugar and butter smooth.

2. 

egg liquer 1.1 cup (250 ml)

Egg liquer should be added.

3. 

egg white 4 pcs  cooking chocolate 7 oz (200 g)  baking powder for gingerbread 0.5 oz (15 g)  all-purpose flour / plain flour 8.75 oz (250 g)

We whisk the solid snow from the egg whites, we finely chop the chocolate and we mix the flour with baking powder.

4. 

We mix in the flour and chocolate to liquer basis.

5. 

We lightly mix in the snow from the egg whites.

6. 

unsalted butter  flour medium

We pour out the dough to the ready oiled and flour spilled form. We bake at temperature 355°F (180°C) 45 minutes.

7. 

After the baking we let the mud-pie in the form for 15 minutes, then we tilt it and let it become cold.

Bon appetit!

all-purpose flour / plain flour8.75oz250grams
baking powder for gingerbread0.5oz15grams
cooking chocolate7oz200grams
egg liquer1.1cup250milliliters
egg white4pcs4pieces
egg yolk4pcs4pieces
flour medium-
powdered sugar7oz200grams
unsalted butter8.75oz250grams
unsalted butter-
vanilla sugar0.25oz10grams

 

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