Served 8

Milk-free friends! You can use vegan butter as Miyokos instead of regular butter here. Check your chocolate to make sure it does not contain milk fat. According to the cream of the gym, they will have some fruit in coconut, but I will follow this.

If you don't have a bottom pan, any baking tray is fine, it's easy to remove it in the spring.

Their contents

A cup / 1 teaspoon of butter
7 oz semisweet or chocolate bites (something 70% or more)
4 eggs, split
3/4 cup cane sugar
1 tsp. The vanilla extract
1 tsp. produce
1/4 cups in the Netherlands were processed


8 oz./ 1 pint huun cream
3 Tbsp. powdered sugar
2 Tbsp. mascarpone or cheese, at room temperature
Canned canes, decorated, optionally


Bake in the oven for 350 & # 39; and toss in an 8 "spring metal pan with the spices. Butter on the pan.

Place butter and chocolate in a heatproof container, and pour into a glass of water. Warm until melted, stir to combine. Remove from heat to cool.

Separate the eggs, place them in a large container or stand, where you cook until soft and firm. Put egg yolks in another bowl, mixing sugar, vanilla, and salt. Stir the chocolate mixture to combine. Gently fold in egg yolk. Scrape the mixture into the prepared pan and cook in the center window for 25-25 minutes or until the surface appears to shake and shake, the center is not unexpected. Go through the wire rack to allow it to cool completely.

While it is cool, collect the heavy cream until it starts to look unpleasant. Add powdered sugar and mascarpone or cream cheese and whip until it comes out noisy. This can be stored in the refrigerator for up to 2 hours. Squeeze before serving.

Remove the cakes from the spring pan and place them on a plate. Apply the whipped cream, leaving a border around the edge of the cake. Spread generously into the candy bar.