90 g dark chocolate 2 eggs 3 tablespoons flour 60 g sugar 50 g butter + a little bit to grease the

The weather this spring, unfortunately, does not spoil us. At least in Wrocław. containers for candy buffet Outside the window is a gray, cloudy, everything is drowning in rain and fog. It is no wonder containers for candy buffet that we become almost autumn blues. containers for candy buffet Today I woke up with the intention of overcoming apathy and ill humor! And what could be better with a cup of hot chocolate spilling the shrouded crispy containers for candy buffet crust? Nothing! Especially for czekoladoholika, which certainly am! This dessert was made with a slightly modified recipe for Nigella chocopots. And remember: Chocolate does not ask questions, chocolate containers for candy buffet understand! ; )
90 g dark chocolate 2 eggs 3 tablespoons flour 60 g sugar 50 g butter + a little bit to grease the molds Preheat containers for candy buffet oven to 200 degrees. Melt the chocolate and butter in a steam bath. Set aside to cool. During this time, beat two eggs until double in volume, at the end of churning add sugar. Gently stir in the flour and melted chocolate. The mass shift to kokilek. Bake for about 15 minutes. Serve sprinkled with powdered sugar or with sour strawberry mousse (dessert is so sweet that you only need to mix strawberries with no added sugar). Enjoy!
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