We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a hard and shiny foam, like meringue. Mix the yolks with the oil and vanilla essence, then pour over the egg white foam. Lightly homogenize, then add flour mixed with baking powder.
The composition is divided into 5 parts and bake 5 thin sheets in a tray (20/30 cm) lined with baking paper, over medium heat, about 10 minutes, until golden and the edges begin to brown. Remove to a grill and leave to cool. As they bake and take out of the oven they do not overlap, they will stick.
Eggs are mixed with sugar until they double in volume. Boil on a steam bath, stirring constantly. It must be stirred continuously and if you see that it tends to thicken, to turn into papara :)) set aside and mix until it cools down, then put it back to the boil. Boil until it thickens like a pudding. Add the broken chocolate pieces. After it has melted and we have homogenized the composition, we add cocoa. Homogenize again and leave to cool.
Mix the soft butter at room temperature until it becomes frothy, then add a tablespoon of chocolate cream and mix vigorously. Repeat the operation until we finish adding the chocolate cream. If it is soft and tends to flow, put it in the fridge for a few minutes.
Divide the cream into 5 parts that we distribute between the sheets. Sprinkle with chocolate chips and refrigerate for at least 1 hour, then portion.