I-dessert ye-chocolate yiphatha elifanelekileyo kwixesha elibandayo. Amajikijolo ama-fresh juicy ayancibilika kumgca we-butter butter, edala ukuzaliswa okufanelekileyo kwintlama ecocekileyo.
Izithako:
- Amaqanda - 4 amaqhosha.
- Ushukela - 200 g
- Uhlaza - 100 g
- I-cocoa (mhlawumbi i-alkalized) - 80 g
- I-Butter - 180 g
- I-nut nut kunye namajikijolo - ukunambitha, ukuzalisa
Indlela yokulungiselela:
- Xhuma amaqanda kunye noshukela kwisitya (umhlophe ungathatyathwa endaweni emnyama)
- Ukuxuba umxube nomxube kwi-speed okanye ephakamileyo kwijubane - kude kube bunzima bonyuka ngomthamo kwaye akazukufumana ukuhambelana kwe-foam eninzi
- Phakamisa umgubo kunye necocoa kumxube, ukuxuba
- Emva kokuqhaqha ibhotela, yiphalazele kancane kwintlama, ngaphandle kokuyeka umsebenzi womxube
- I-Dough nut nut ubeka kwiibhegi ze-pastry. Lungiselela iifom zeekende, ugcobe ngeoli uze ufefe ngomgubo
- Gcwalisa iimbumba kunye neyesithathu yokuvavanya kwaye ufake i-walnut unobumba ngaphandle kwesikhwama
- Yongeza inhlama kwakhona uze ufake amajikijolo amnandi. Dlulela i-chocolate isitoreji phezulu
- Bhaka kwihovini uze ulungele (malunga nekota ngeyure). Phezulu kwi-grate
- Xa ukhonza, uthele nge-chocolate we-glaze kwaye uyihlobise ngeejikijolo