For chocolate lovers, these chocolate-based double chocolate tartlets are filled with delicious dark chocolate ganache with a touch of white chocolate. They will be the ideal option to prepare and eliminate cravings.
For the cake add powders, flour, powdered cocoa, icing sugar, walnut, melted butter, vanilla essence, egg yolk and pinch of salt to a bowl or blender . Beat until you get a consistent crumbly mass.
Cool the dough in refrigeration for 30 minutes, refrigerate restira and place in greased molds. Bake 7 minutes.
Remove from the oven, cool and reserve.
In a bowl whiten the yolk with sugar perfectly well, reserve.
Heat a pot over medium heat with the cream to beat, melt the chocolate, temper the yolk with the mixture of the pot and add little by little the yolk bleached with sugar. Beat until you get a homogeneous mixture and there are no lumps left by the egg. Chill and reserve.
Add the mixture to the bases of the tartitas, refrigerate 1 hour or until the tartita is consistent. Serve and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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