Chokoladefragilité

Ingredients for Chokoladefragilité

Instructions for Chokoladefragilité

To prepare the Chokoladefragilité recipe, please follow these instructions:

Bunde:
The egg whites are whipped to meringue with the addition of flour. Turn the marrow with almond flour. Distribute the dough into 2 lubricated spring molds. Bake for 30-40 min. At 175 degrees.

Cream:
The eggs are whipped lightly with sugar and stirred together with melted chocolate and orange juice and peeled and melted, then whipped cream. The two bottoms are put together on the cream in a spring form and left to cool for 4 hours. Could possibly. Freeze and take out 10 min. Before serving. Can be served with, for example, fruit sorbet and bromobærcoulis, which is a diced blackberry sauce, sweetened with a flourish.