Butter 500gm
sugar 500gm
whole egg 10nos
flour 100gm
chocolate c overture 500gm
Method:
Melt the butter and chocolate togather with bain-marie
and remove from thee brine Marine mix the sugar
after mix the egg one by one finally mix flour by hand.
mould must be spray with butter and dip sugar.
and arrange in a baking tray gap between 5cm.
pour the mixture in to the mould/rings
baking temperture 170-180
time 7-8 mins
note : Inside must be liquid, served warm with vanilla sauce.
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