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  • a Union margarine
  • 500 g of sugar
  • 250 ml. milk (a cup)
  • 200 g of flour
  • 4 eggs
  • 5 tablespoons cocoa
  • a baking powder
  • esenta de rom
  • a few squares of dark chocolate

Servings: -

Preparation time: less than 60 minutes


Put the milk, margarine, cocoa and half the sugar on the fire in a bowl.

Stir occasionally and remove from the heat after mixing well and melting the sugar.

From this composite, remove 15 tablespoons in another bowl and set aside. The initial composition is left to cool.

Separate the eggs and beat the egg whites with the remaining sugar. The yolks are added over the boiled and cooled composition, mixing well until their incorporation. Also here is added baking powder and rum essence (according to preference).

Over the beaten egg whites, add flour in the rain, stirring gently, and this composition is poured over the cocoa, mixing in the same way, lightly.

The composition is placed in the tray in which the baking paper was previously placed.

Bake for 30 minutes. over medium heat (depending on the oven) and the toothpick test is done for find out if it's baked.

But do not open the oven before 15 minutes.

After removing it from the oven, put on the fire the 15 tablespoons of the initial composition, in which we add chocolate and rum essence. After the chocolate has melted, pour over the hot cake and weigh a little coconut.

Cut into the desired shape (I cut it while it is hot, with different shapes for biscuits).

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