Strawberry jam and Chantilly Genovese
- 04-May-2021
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Publication date: 01-Jul-2020
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Ingredients: 130 g of @cordillerachocolates Colombia origin 53% 2 eggs 2 additional yolks 60 g of sugar 130g of butter 50 g of flour Preparation: Preheat oven at 180°C Beat the eggs and sugar until it whitens. Separately, melt the chocolate with the butter. Mix these two preparations until homogenous. Add the flour and whip in an enveloping way, until the lumps are dissolved. Place in greased and floured molds with cocoa Bake for about 7 to 8 minutes at 180°C Do not overbake the volcanoes, so that the inside is liquid.
