- 1200g chocolate( dark 70%)
- 960g butter
- 600g egg yolks
- 900g egg whites
- 960g ground almonds
- 480+480g sugar
- 1,5 shots espresso
flourless chocolate tea snacks
Ingredients
Method
Melt chocolate and butter
Whisk in almonds and yolks
Add coffee and 480g sugar
Whisk white and 480g sugar
Combine bake 160 degrees 12+12 minutes
this could be made in 60g rum baba moulds well greased and dusted with cocoa, do not turn out until cold
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