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CHOCOLATE cutlet

CHOCOLATE cutlet 😋
constituents
2 eggs
tablespoon swab
120g of sugar
150 ml of milk
50 ml vegetable oil painting
150g of flour
30g cocoa greasepaint
5g baking greasepaint
10g gelatin
50 ml of water
200g of condensed milk
200 ml of whipped cream
50g chocolate
40 ml lukewarm cream
Preparation

  1. In a coliseum, mix the eggs with sugar and swab, and add milk and oil painting. Sift together the flour, cocoa greasepaint and baking greasepaint.
  2. Transfer to skillet and singe at 350 °F( 180 °C) for 15 twinkles.
  3. Divide the set cocoa cookie into two pieces. Transfer the first piece to the earth.
  4. In a coliseum, beat the condensed milk with whipped cream, blend in gelatin and pour into the earth, cover with the alternate piece of dark biscuit.
  5. Chill for 1- 2 hours.
  6. Top with the chocolate and cream admixture.

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