Cioco in cioco con gelato alla vaniglia. Incredibly-delicate Italian dessert for true chocolate lovers. The peculiarity of this dish is that inside the chocolate should remain liquid - get chocolate in chocolate. The recipe is from the book by B. Bontempi, "Italian kitchen". Try it! :)
|Cooking time 30 minutes||Number of servings 6|
Proteins separated from the yolks, the whites put into the refrigerator. Beat the yolks with the sugar until foamy mass.
Chocolate melt in a water bath with butter. Pour in the egg mixture, mix well.
Add the sifted flour, mix well.
Whip whites into a thick foam, gently add to the chocolate mass.
Spread resulting mixture into molds for muffins (you can put paper molds) or refractory cups greased and lightly floured. ***I got 12 mini-desserts.
Bake at 180*C for 9 minutes. ***When removed from the oven, the middle should tremble. Will not overdo!*** The dessert is ready, carefully remove from the molds, sprinkle with powdered sugar and serve with a scoop of ice cream.