For 68 people – Melt 0g chocolate (at least 70% cocoa content) and 180g butter together VERY slowly in a pan – Beat 6 whole eggs with 300g of powdered sugar until the mix becomes pale and add 110g of flower – Add the chocolate butter mix, stirring gently with a whisk – Pour into a pie pan and bake at 0 ° for to 25 minutes Gâteau au gruau , glacage au sucre à la crème Gâteau chiffon au citron Gâteau Crunchy Gâteau "Better than sex" Carré (gâteau)pommes et cannelle Gâteau aux bananes et au chocolat Gâteau aux carottes et noix de coco Gâteau aux carottes Hawaïen Gâteau à To make the crunchy bases, melt the chocolate in a double boiler and then add the gavotte crumbles with the cocoa nibs Take four ring molds and line them with plastic liners Place them on a plate covered with parchment paper
Fondant Au Chocolat Crunchy Nestle Dessert
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