Biscuit mi-cuit
Allergens:
Ingredients for 5 portions
Calculate portions
Butter
0.15 kg
Dark chocolate coating
0.15 kg
Plain flour
0.06 kg
Cocoa
0.015 kg
Raising agent
4.5 g
Elaboration
- Preheat the oven at 200 ºC.
- To get a fluffy mixture, mix eggs and sugar beating on full speed for 10 minutes.
- Melt both, coating and butter, and then combine the previously fluffy eggs.
- Add the flour, cocoa powder and the yeast-raised product, and then beat the batter for 10 minutes.
- Allow to settle and cool the resulting mixture in the fridge for 3 hours.
- Use a pastry bag to fill the inside of the circular molds of 7cm wide x 4cm long, previously lined with greasing parchment paper.
- Bake in the oven for 10 minutes.
- Remove carefully from the molds and sprinkle with icing sugar.
Description:
- This sponge cake is eaten while still slightly warm, so it is baked shortly before.
- As it is a very delicate dish, it requires especial care when removing from the molds.
Nutritional information (1 portion)
Energy
615.25
kcal
Carbohydrates
47.64
g
Proteins
8.66
g
Lipids
42.5
g
Fiber
4.51
g
Saturates
22.41
g
Monounsaturated fatty acids
11.9
g
Polyunsaturated fatty acids
1.71
g
Cholesterol
207.89
mg
Calcium
51.1
mg
Iron
5.7
mg
Zinc
1.75
mg
Vitamin A
317.52
ug
Vitamin C
0.0
g
Folic acid
20.59
ug
Salt (Sodium)
54.3
mg
Sugars
22.81
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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