Fluffy black dessert with walnuts and chocolate
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Mix soft margarine (at room temperature) with sugar. Add the yolks, cocoa and essence and continue to mix until well incorporated.
Add the beaten egg whites with a pinch of salt and mix lightly with a wooden spoon. Gradually add flour mixed with baking powder, then coarsely chopped walnuts and mix gently.
Pour the composition into a yenna dish greased with oil and sprinkled with flour and put in the preheated oven at 200 degrees for 30 minutes or until it passes the toothpick test.
Let the blackberry cool, then portion it. I portion it before I put the chocolate icing on it so that it flows on the edges of the cake.
Heat the liquid cream in a kettle, add the chocolate and leave it on the fire until the chocolate is melted.
Put the chocolate icing over the blackberry and if you want, sprinkle with coconut.