Chocolate Paste
Recipe Items
As for the flour:
4 ovos huevos
2/3 of a cup of sugar
The amount of oil needed is 3/4 teaspoon (180 milliliters).
half a cup of hot water (120 milliliters)
2 tablespoons of cocoa powder
1/4 cup of rice flour
2.5 cups of corn flour
1 portion of hornear pollen
To make the oatmeal:
3/4 cup of whole milk (120 milliliters)
half a container of milk cream
1 cup of whole cacao beans, grated
“One scoop of mango”
three cups of sugar
Para resguardar:
1 and 3/4 cups of condensed milk
2 tablespoons of cocoa powder
“One scoop of mango”
1 package of milk
Decadently grated chocolate
Directions for Preparation
About the dough:
In a blender, combine the eggs, sugar, oil, powdered cacao, and hot water. Combine all the ingredients until the batter is smooth.
Put everything in a bowl and stir in the flour, baking powder, and chopped corn meal. Be careful while mixing.
Place the mixture in a lined and greased (20 cm x 30 cm) baking dish and bake in a preheated oven at 180 °C for 35 to 40 minutes.
To make the oatmeal:
To make the filling, put all the ingredients (except the chopped chocolate) in a bowl.
Melt over medium heat and stir constantly until it starts to thicken.
As soon as it starts to boil, reduce the heat and continue mixing for another 2 minutes.
Put out the fire and set aside.
To make the coating, put all of the coating ingredients in a bowl and mix well.
Melt over medium heat and stir constantly until it starts to thicken.
Comienza a mezclar sin parar y espere un minuto después de hervir.
Put out the fire and set aside.
Complementary sets:
While the dough is still in the mold, cut it into portions.
Pour the still-hot chocolate over the nougat to make it moisten well.
Arrange the cover, let it hang well, then top it with chopped chocolate.
Y contamos! Your chocolate tart is ready to be served, whether it’s hot or cold.
