Mörk choklad- och myntblommor utan mjöl
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Mörk choklad- och myntblommor utan mjöl

Unna dig dessa riktigt rika och fudgiga choklad- och myntkakor. Receptet ger en ganska lös smet, men den kommer att stelna och bli fast i ugnen

⏱️35 min
🍽️4 portioner
2.5
🇬🇧 Brittisk🍰 Dessert

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Heat the oven to 180C/160C fan/gas 4 and line two large baking trays with baking parchment. Melt the butter and chocolate together in a heatproof bowl set over a pan of simmering water, then set aside to cool slightly. (Or, do this in short bursts in the microwave.) Beat the egg, egg whites and sugar together in a large bowl for 2-3 mins using an electric whisk until pale and thickened, then beat in the cooled chocolate mixture. Sift over the cocoa powder and fold in gently.
  2. 2
    Spoon tablespoons of the mixture onto the prepared trays, spaced well apart (they will spread). Bake for 8-10 mins until set at the edge. Leave to cool completely on the baking trays. Will keep in an airtight container for up to five days.