Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 6 | 50 minuti |
Ingredients
| 175 g | dark or milk chocolate |
| 4 | egg whites |
| 160 g | sugar |
| 120 mL | partly skimmed milk Sterilgarda |
| 150 g | 00 flour |
| 30 g | bitter cocoa |
| 10 mL | vanilla essence |
| q.b. | salt |
| 1/4 | baking powder |
Preparation
- Beat the egg whites until stiff with a pinch of salt.
- Melt the chocolate in a small saucepan in a bain-marie and once melted, add the sifted bitter cocoa and the sugar.
- Mix well with the help of a whisk and, once the mixture is smooth, add the sifted yeast and flour.
- Add the Sterilgarda semi-skimmed milk little by little and the vanilla extract.
- Add the previously whipped egg whites to the mixture, stirring with a wooden spoon from the bottom up.
- Pour the mixture onto a baking tray lined with baking paper and bake at 170° for approximately 30 minutes.
- Remove from the oven, let cool, cut into cubes and garnish with blueberries and mint.
Soak the gelatin leaves in a little cold water for at least 10 minutes. Place the Sterilgarda Ricotta, Sterilgarda whipped cream, icing sugar, vanilla ...
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