CHOCOLATE cutlet form
constituents
Cutlet
3 eggs
100 g sugar
50 g of T 65 flour
25 g cocoa
75 g adulation
Icing
150 g dark chocolate
20 g of oil painting
20 g of hazelnuts
30 g of sugar
Preparation
Whisk the eggs and vanilla sugar at maximum speed for five twinkles. They must triple in volume.
Preheat the roaster to 150 °.
Sift the flour and cocoa.
Melt the adulation.
Mix two soupspoons of the medication in the adulation and add the adulation to the first admixture.
When the dough is homogeneous, pour it into a small 15 cm silicone or buttered earth.
Singe for 40 twinkles.
Unmould the cutlet on a visage and let it cool.
Crack the hazelnuts and dry repast them in a visage.
Mix them with the sugar to gain a praline.
Meanwhile, in a small coliseum, melt the dark chocolate in the microwave oven at 450 W for four twinkles.
Add the oil painting also the praline( sugar and hazelnuts).
Mix everything well-conditioned
Cover the cutlet with this frosting.
Store the cutlet in the fridge until ready to serve