Thursday, October 27, 2011

Chocolate horn with rum

9 oz (250 g) of flour
1 teaspoon baking powder
2 yolk
1 tablespoon rum
3 oz (80 g) sugar
4.5 oz (125 g) of butter

4 egg whites
6 oz (170 g) of sugar
6 oz (170 g) hazelnuts
2 tablespoons of cocoa

Mix flour, baking powder, yolk, rum, sugar and butter, knead the dough and let it stand a bit. During this time, prepare the stuffing: in firm egg whites snow stir the sugar, then mix ground hazelnuts and cocoa. Roll out the dough and make slices approximately diameter of 3 inches (8 cm), place a little stuffing on each, roll and smear with egg white. Bake on high temperature.

No comments:

Post a Comment