Cooking Instructions
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Step 1
Break the
Schokolade (100 g)
into pieces, place in a bowl, add the
Butter (50 g)
and melt over a bain-marie.
Step 2
Whisk the
die Eier (3)
and sugar until the
Granulated Sugar (80 g)
is fully dissolved. Add the melted chocolate and butter mixture. Fold in the
Mehl (50 g)
.
Step 3
Spoon the mixture into a piping bag and leave in the refrigerator overnight.
Step 4
(Pre-)heat cooking space to 180°C with Hot air humid
Step 5
Pipe the mixture into 4 ovenproof porcelain ramekin dishes. Put the ramekin dishes on a baking tray. Bake.
Step 7
Hot air humid 180°C for 13 Mins 30 Secs
Step 8
Serve immediately.
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