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The original recipe with guaranteed success is for 15 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.
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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