 |
|
|
 |
| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
|
Cream together butter (room temperature) and 50g of sugar. (Photo #1)
Pour in beaten egg yolks and blend. (Photo #2)
Have egg whites and 80g of sugar ready to make meringue. Add 40g of the sugar to the egg whites and beat until peaks start forming. Then add the rest of the sugar (40g) and continue beating until stiff. (Photo #3)
Pour in half of the meringue to the butter mixture and mix slightly.
Add sifted flour/cocoa powder mixture and blend.
Stir in the rest of the meringue and blend until well combined. (Photo #4)
Transfer the batter into pudding cups or small molds. (Photo #5)
Place the cups on a baking tray. Pour hot water into the tray, up to about 1.5cm in depth, and bake in a preheated oven at 180 °C (356 °F) for 30 minutes.
|
|
|
|
 |
| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
six 7cm pudding cups |
318kcal |
120 minutes |
|
| butter |
100g |
| sugar |
130g |
| egg yolks |
50g |
| egg whites |
100g |
| cake flour |
100g |
| cocoa powder |
20g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift together flour and cocoa powder.
- Butter the cups.
|
|
|
