Pastry
Description
The baking is simple and quick. This truffle pastry recipe, as I later learned, closely resembles another popular dessert—brownies—in both ingredients and preparation method. Brownies became famous for their "liquid center." Here, however, we chill the pastries in the refrigerator beforehand to achieve a soft, creamy texture, but not a liquid one, otherwise the pastries would be difficult to eat. Otherwise, the recipe is straightforward, and I highly recommend you try it. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
1. Mix the milk, rum, and melted butter until homogeneous.
- 2
Step 2
2. Add the melted chocolate (200 g) prepared using a double boiler, and mix. Place this mixture in a preheated oven at 180 degrees.
- 3
Step 3
3. Bake until a sugar crust forms over the entire surface. This will take about half an hour. The inside will still be somewhat runny, so remove from the oven and let cool completely. Then let it sit in the refrigerator until fully set.
- 4
Step 4
4. For the glaze, melt chocolate with cocoa and cream over a double boiler. Sometimes I also add powdered sugar or coconut flakes. After the cake has chilled in the refrigerator for two hours, pour the glaze over it. Then cut into pieces and decorate with sugar flowers. Done!