- softened butter - 100 Grams
- piam thaj - 150 Grams
- vanilla essence - 1/2 teaspoonfuls
- qe - 2 pieces
- txiv qaub tev - 1 teaspoon
- hmoov nplej - 1/4 khob
- ci hmoov - 5 Grams
- ntsev - 1 pinch
- tsaus chocolate - 100 Grams
- qaub cream - 125 milliliters
- cream los yog mis nyuj - 2 Art. diav
- chocolate liqueur los yog brandy - 1 teaspoon
1. Nyob rau hauv ib lub tais, qhuav hmoov, ci hmoov thiab ntsev. Hauv lwm lub tais sib tov nrog cov nplaum nplaum thiab cov suab thaj hauv nruab nrab. Ntxiv cov qe ib zaug ntawm ib lub sij hawm, thawb tom qab txhua qhov ntxiv. Ntxiv ib feem ntawm cov hmoov txhuv thiab txiv qaub zest, ua kom qeeb ntawm qeeb qeeb kom txog thaum tus. Ntxiv ib feem ntawm qaub cream thiab nplawm. Yog li ua ntxiv ntxiv cov hmoov tshuav thiab qaub cream, whisking kom txog thaum homogeneous. 2. Hloov ib nrab ntawm txoj kev kuaj mus rau lwm lub tais. Melt lub chocolate nyob rau hauv ib cov dej da dej thiab sib tov nrog cream thiab liqueur. 3. Ntxiv cov chocolate mass hauv ib nrab lub khob noom cookie thiab sib tov. 4. Muab cov khaubncaws sab nrig thiab tsaus nti rau hauv ib daim ntawv, roj thiab lined nrog daim ntawv khom nqi. Nrog rau riam los yog ib lub kav ntawm rab diav, maj mam muab sib xyaw, tsim kom muaj cov nyom marble. 5. Cake cov ncuav mog qab zib nyob rau hauv 180 degree qhwv qhov cub rau 50-60 feeb.
Kev Pabcuam: 8