SINGLE-PORTION VERSION OF A CLASSIC OF PASTRY TRADITION
|SFRULLA CHOC||g 1000|
|eggs - at room temperature||g 600|
|unsalted butter 82% fat - melted at low temperature||g 200|
Whip all the ingredients, except for the butter, in a planetary mixer for 6-8 minutes.
When done, gently combine the melted butter by hand.
Grease and flour the cake moulds, then cast the whipped mixture inside them.
Bake at 180-200°C for 25-30 minutes.
When cooled down, cut the sponge layer into single-portions and fill with CONFETTURA DI ALBICOCCA.
Glaze with CHOCOSMART CIOCCOLATO.
Decorate them with a collar of tempered chocolate and some golden leaves.