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
|
per 100 g |
per portion = 85 g |
%* |
| The ready product provides 4 servings and contains |
| Energy |
1386 kJ |
1178 kJ |
14% |
|
329 kcal |
280 kcal |
|
| Fat |
9.2 g |
7.8 g |
11% |
| of which saturated fatty acids |
3.4 g |
2.9 g |
15% |
| Carbohydrate |
53 g |
45 g |
17% |
| of which sugars |
39 g |
33 g |
37% |
| Protein |
7.2 g |
6.2 g |
12% |
| Salt |
0.34 g |
0.28 g |
5% |
| * Reference intake of an average adult (8400 kJ/2000 kcal) |
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.
