http___malakuharica.com_ferrero-rocher-rolada-g__1.xml
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This recipe produces a very rich, very chocolate-y brownie cake. It was given to me by a friend, it’s easy to make and is gluten-free. I think it goes wonderfully with a dollop of whipped cream and a handful of fresh raspberries. You will need: - 6 eggs - 150g of unsalted butter (softened at room temperature) - 200g of sugar - 4g of vanilla sugar - 200g of plain dark chocolate (70% cocoa or higher) - 250g of ground almonds - pinch of salt Pre-heat the oven to 180C. Separate egg yolk from whites. Place 6 egg yolks, sugar, vanilla sugar, salt and butter in a bowl and mix well until the mixture becomes creamy. Add a couple of tablespoons of water and chocolate into a small pot and warm it slowly on a low heat until chocolate has melted. In a separate bowl beat egg whites until they become foamy and fluffy. Take the bowl with egg yolks and butter and add melted chocolate, almonds, and finally the egg whites, mixing continuously until all ingredients are well combined. Add the mixture into your favourite backing form and bake for 45 minutes. Allow to cool and enjoy with whipped cream or some ice-cream.
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FERRERO ROCHER ROLADA: GOTOVA ZA 13 MINUTA Sastojci: Biskvit 6 manjih jaja 100gr šećera 25gr kakaa 2 žlice gustina 180gr čokolade ( iznad 50% kakaa ) 2 žlice vruće vode Priprema Zagrijte pećnicu na 180C. Lim ( onaj od pećnice ) prekrijte papirom za pečenje. Odvojite žumanjke i bjelanjke. Čokoladu otopite na pari. Bjelanjke istucite u snijeg Miksajte žumanjke sa šećerom dok ne postanu gusti i blijedi. Prosijte kakao i gustin, pa dodajte otopljenu čokoladu i miksajte dok se ne sjedini. Dodajte 2 žlice vruće vode. I na kraju snijeg od bjelanjaka nježno umiješajte sa spatulom dok smjesa ne postane jednolična. Razmažite smjesu preko papira za pečenje. Pecite 13 minuta. Pripremite vlažnu krpu dok se biskvit peče. Kada biskvit izvadite iz pećnice posipajte ga kakaom pa prebacite na vlažnu krpu, na krpu stavite onu stranu na kojoj je papir za pečenje, pa zarolajte i omotajte krpom.