What Is A Good Brand Of Concealer?

DELIRIUM

I saw this recipe on the blog Morena soon as I could and I have reproduced, obviously from the title you can understand what is so gorgeous ...



Ingredients for a mold of 26 cm:

for chocolate shortbread

300 g flour 50 g cocoa 220 g butter good


160 gr sugar 2 egg yolks 1 teaspoon

vanilla extract 1 / 2 teaspoon baking powder 1 pinch of salt



for stuffing 140 grams of dark chocolate
gianduiotti or 240 grams of chocolate hazelnut

600 g of fresh cream 4 large eggs (I mean 5 )


120 grams of sugar Method:

prepare the pastry by mixing softened butter with sugar, add 2 yolks and a pinch of salt, vanilla, and work quickly ..
Add the flour sifted with baking powder and cocoa, mix gently, wrap in plastic wrap and place in refrigerator for 30 minutes at least .. (maybe we can be prepared the day before) ..

spent time roll out the dough to a thickness of half a cm .. I did it directly in wax paper so I had no trouble passing it into the mold .. if not you use the paper with butter and flour a mold can be opened if possible low .. but I've used the white ceramic .. Once passed into the mold I put everything in the fridge .. with the scraps I cut the cookies in the shape of heart that I put in a separate plate and in the fridge anyway ..

prepare the stuffing breaking up the chocolate and melt in a water bath with gianduiotti .. Heat the cream almost to boil, add it to the chocolate and stir until it melts everything perfectly so as to obtain a nice creamy smooth .. add the sugar and melt mix well then let it cool .. ..
Combine slightly beaten eggs separately and mix quickly and vigorously.
Take the mold from refrigerator and pour in the filling, bake at 180 degrees for 35-40 minutes ..
Once baked the cookies bake even for 10 minutes or less (depending on size). (Note the color tricks and you risk burning them!)
Once cool move on the cake, sprinkle with sugar .. icing before serving.