- I-tsokotle ayifumaneki, i-cogrity-cut-150 grams
- Imifuno - 400 Grams
- Ukugaya Ubisi-2 iispuni
- ITyuwa - 1/2 ithisipuni
- Ibhotela ibingenayo-i-Grams ayi-200
- I-Vanilla extract - 3 ithispoons
- Amaqanda - amaqhekeza amathathu
- Ubisi - 300 Milliliters
- Icoleta enomsindo, ehlanjwe kakuhle - i-Grams ayi-500
- I-fat cream - 350 milliliters
- Ijaspberry jam - 50 milliliters
- I-Sugar - 350 Grams
Ikhekhe Ugonga olukhulu lwe-tshokoleta lulungiswe ngolu hlobo lulandelayo. 1. Hlaziya i-oven ukuya kuma-degrees angama-200. Ukusebenzisa i-microwave okanye isancinci encinci, nyibilikise i-ts'oletele engenasiphunga (150 g), uze upholile kwiqondo lokushisa. 2. Kwisitya esikhulu, xuba umgubo, ipuni yokupheka kunye netyuwa. 3. Kwesinye isitya esikhulu, usebenzisa umxube wokuxuba umbane, ubetha ibhotela (kungekhona yonke - i-150 grams) kunye noshukela de iifomu. Emva koko wongeza kumxube we-tsholatshi otyutywe kunye ne-vanilla extract (2 tsp). Ngomnye wongeza amaqanda, ukubetha emva kokudibanisa nganye. Yongeza umxube ocolileyo kunye nobisi, whisk kude kube lula. 4. Inhlama ebangela ukuba isasazwe ngendlela efanayo kwifom yokubhaka. Bhaka imizuzu engama-25 ukuya kuma-degrees ama-200, emva koko uphume kwi-oven kwaye upholile kwi-grill ukuya kwindawo yokushisa. 5. Yenza i-icing. Kwisiponti, bangela ukuba ubilise umxube we-ukhilimu, i-raspberry jam, i-oil remaining (50 g) kunye netyuwa (i-pinch). Umxube obilayo obuthayo uzaliswe nge-chocolate. Whisk kude kube lula, uze udibanise i-vanilla encinci kwaye uphinde ubetha. 6. Umxube obangelwayo uthululwa kwiitya zokutywinwa kwaye ufake efrijini ngeeyure eziyi-1-2 ngaphambi kokuqiniswa. 7. Ngokukhawuleza uqine ikhekhe lethu. Yinqumle intlama ephekwe kwiinqebhoko (iindawo). Kwaye ke - ngokwesiko. Sifaka umgca, sisasaze nge-chocolate we-glaze, emva koko enye inhlama yehlama, umgca we-glaze, njl njl. de idibaniso iphume. 8. Sibeka ikhekhe ngobusuku kwifriji ukutywinwa. Ngomso ikhekhe I-Great Chocolate Wall iya kuba ilungile. Khangela okulungileyo nge-raspberry jam kunye namajikijolo amnandi. Bon appetit! :)
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