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Gluten free
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Vegan
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Chocolate novelties 
Ingredients:
ingredients
- 3 eggs
- 14 dag butter or margarine
- 28 dag powdered sugar
- 27 dag sharp flour
- 1/2 baking powder
- 2 dl lukewarm milk
- 4 tablespoons chocolate powder
Ingredients:
- 3 eggs
- 14 dag butter or margarine
- 28 dag powdered sugar
- 27 dag sharp flour
- 1/2 baking powder
- 2 dl lukewarm milk
- 4 tablespoons chocolate powder
Instructions:
1
First, whisk the egg yolks with the butter or margarine and icing sugar. Mix the baking powder with the flour, then alternately add 1 ladle of lukewarm milk and a little flour to the mixture. Continue this until everything is mixed in.
2
Carefully fold in the stiffly beaten egg whites from the 3 egg whites. Stir 4 tbsp of chocolate powder into one corner of the batter and pour the batter into a well-greased mould, turning the mould in between to ensure that the chocolate batter comes out evenly in the whole lump.
3
The white dough should come out on top. Preheat the oven well to 180 degrees Celsius, place the escargot in the oven and lower the temperature after about 10 minutes. Bake for 3/4 - 1 hour on a not too hot heat.
4
Pierce the dough with a toothpick and if the dough does not stick to the toothpick, it is already baked. When it is baked, cool it.
5
Once cooled, spread the jam over it and then pour the chocolate over it.
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