Salt, ground cinnamon and grated lemon crust 1 pinch of each
6 egg yolks
6 egg whites
130 g flour
On the other hand
200 g of semi-sweet chocolate chips
400 g powdered sugar
120 g of coconut fat
2 glasses of rum liqueur (4 CL)
For the oven tray
paper beard and butter
Line a baking sheet with paper beard oiled. Heat oven to 180 degrees. Melt the chocolate, without warming it up. Beat the butter with half the sugar and seasonings until you get a frothy mixture and add the yolks and melted chocolate.
Whisk the whites to snow with the rest of the sugar and add them from bottom to the dough along with the sifted flour. Spread the dough over the tray and cook 20 minutes to half-height.
Flip the cake hot over a cloth sprinkled with sugar, remove the paper, divide it horizontally and let cool. Fine-grate the chocolate and mix it with the eggs, powdered sugar, the melted coconut fat and the rum.
Spread a layer of cake with it, place the other on top and cover with the same filling mixture. When you have acquired consistency, divide the cake into rectangular cupcakes.
Recipes easy to https://recetasdecocinafaciles.NET /