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Betty Bossi Koch-Center
1 mini Gugelhopf tin with 15 holes (each hole approx. 4 cm in diameter), greased
How it's done
Melt the chocolate in a thin-sided bowl in a hot bain-marie, stir in the butter. Remove the bowl, stir in the sugar. Add the egg, flour and salt, stir until smooth. Transfer the cake mixture to a piping bag, pipe into the prepared holes.
Approx. 15 mins. in the centre of an oven preheated to 180°C. Remove the cakes from the oven and allow to cool a little in the tin.
|Tip:||Serve the cakes in an egg carton lined with tissue paper.|
|Shelf life:||Wrap in cling film and keep for approx. 2 days.|
Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY
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