I wanted to try again a version of Brenda’s Ding Dong, with a softer heart.
Ok the test was not 100% successful, but I really enjoyed the result, because they’re very soft inside. For some reason, with the same amount of ingredients, this time I made four little cakes, instead of three, but ok…
50 gr dark chocolate – cioccolato fondente
25 gr butter – burro
30 gr sugar – zucchero
1 egg – 1 uovo
20 gr flour – farina
10 gr cocoa powder – cacao in polvere
a bit of baking powder – appena un po’ di lievito per dolci
cinnamon – cannella
Process is the same: melt the butter with the chocolate and a bit of cinnamon * sciogliete il burro con il cioccolato e pochissima acqua
Whip the egg white. Blend the sugar with the yolk and mix them all * Montate il bianco a neve e battete il tuorlo con lo zucchero, poi uniteli
Blend the egg+sugarwith the butter+chocolate+cinnamon. Mescolate tutto
e aggiungete anche la farina, il lievito e il cacao * add the flour, the baking powder and cocoa powder. If you need it, add a little milk to make it more fluid * Se è troppo densa, diluitela con un po’ di latte
As you can see, this time is more fluid than the previous time.
Cook in the oven at 160°C for 10 minutes. I left them in the off-turned oven for 3 minutes more, but you can take them out !
and then you have to……… try !
their heart is black and soft
they’re my chocolate !