Cameo Cuor di Ciobar Tartlet 4 pcs - 233g

Ready for baking product
Ingredients: Dough mix (230 g): sugar, 20% low-fat cocoa powder (sugar, low-fat cocoa), wheat flour, 15% chocolate chips (sugar, cocoa mass, cocoa butter, emulsifier: soy lecithin; flavors), wheat starch, sunflower seed oil, glucose syrup, milk proteins (with lactose), salt, flavors, 3 g powdered sugar packet: powdered sugar containing cornstarch for confectionery use: sugar, cornstarch, May contain wheat, milk, eggs, tree nuts, soy, mustard
Allergens: May contain Eggs, Contains Lactose, Contains Milk, May contain Mustard, Contains Soy, May contain Tree nuts, Contains Wheat

Complete kit for 4 small cakes: - Small cakes mix - Powdered sugar - 4 molds
You add: - 2 medium eggs (60-65g) at room temperature. If you only want to prepare 2 small cakes, add just one egg to half of the mix and keep the remaining mix for next time. Baking temperature: preheat static electric oven to 240°C | Baking time: 8-9 minutes Baking temperature: preheat gas oven to 220°C | Baking time: 8-9 minutes Inside you'll find: The chocolate dough mix 4 aluminum molds for small cakes Powdered sugar for the final touch The fan oven is not suitable for baking Cuor di Ciobar. If the oven heats up a lot from the bottom, place a sheet of aluminum foil on the tray at the beginning of baking. Let's get started! Take the eggs out of the fridge half an hour before use. Preheat the oven and the baking tray and prepare 1 mixing bowl, 1 electric mixer or hand whisk, and 1 spoon. 1 Preparation - Butter and flour the molds. - Mix the dough mix and eggs with the electric mixer for 1 minute at medium speed, or with a hand whisk for 2 minutes. - Distribute the batter into the 4 molds. - The creamy center is obtained directly through baking. 2 Baking - Bake the small cakes on the preheated baking tray in the middle shelf of the static electric oven (top shelf for gas oven) for 8 minutes. Do not open the oven during baking. If the surface is still moist after baking, extend the baking time by 1 minute. - Take the Cuor di Ciobar out of the oven and let them cool for about 10 minutes on a rack or plate. Then unmold the small cakes by flipping them over. - Decorate the Cuor di Ciobar with the included powdered sugar. Cuor di Ciobar should be consumed warm or lukewarm to maintain its characteristic creamy center. Keep the ready-to-eat Cuor di Ciobar in the refrigerator and consume within 1 day.
Store in a cool, dry place.