Ingredients :
Chocolate PasteRecipe ItemsAs for the flour:4 ovos huevos2/3 of a cup of sugarThe amount of oil needed is 3/4 teaspoon (180 milliliters).half a cup of hot water (120 milliliters)2 tablespoons of cocoa powder1/4 cup of rice flour2.5 cups of corn flour1 portion of hornear pollenTo make the oatmeal:3/4 cup of whole milk (120 milliliters)half a container of milk cream1 cup of whole cacao beans, grated”One scoop of mango”three cups of sugarPara resguardar:1 and 3/4 cups of condensed milk2 tablespoons of cocoa powder”One scoop of mango”1 package of milkDecadently grated chocolateDirections for PreparationAbout the dough:
Préparations :
In a blender, combine the eggs, sugar, oil, powdered cacao, and hot water. Combine all the ingredients until the batter is smooth.Put everything in a bowl and stir in the flour, baking powder, and chopped corn meal. Be careful while mixing.Place the mixture in a lined and greased (20 cm x 30 cm) baking dish and bake in a preheated oven at 180 °C for 35 to 40 minutes.To make the oatmeal:To make the filling, put all the ingredients (except the chopped chocolate) in a bowl.Melt over medium heat and stir constantly until it starts to thicken.As soon as it starts to boil, reduce the heat and continue mixing for another 2 minutes.Put out the fire and set aside.To make the coating, put all of the coating ingredients in a bowl and mix well.Melt over medium heat and stir constantly until it starts to thicken.Comienza a mezclar sin parar y espere un minuto después de hervir.Put out the fire and set aside.Complementary sets:While the dough is still in the mold, cut it into portions.Pour the still-hot chocolate over the nougat to make it moisten well.Arrange the cover, let it hang well, then top it with chopped chocolate.Y contamos! Your chocolate tart is ready to be served, whether it’s hot or cold.
ENJOY