Ingredients
- 100 gr. Classic couverture
- 100 gr. Cow butter
- 2 Espresso shots caffè Vergnano
- 2 Medium eggs
- 200 gr. Sugar
- 100 gr. All-purpose flour
Method
In a bain-marie, put the classic couverture along with the butter and stir until it
becomes a glossy ganache.
While continuing to stir, add the espresso shots.
In another bain-marie, put the eggs with the sugar and stir until the sugar dissolves.
Pour the contents of one bain-marie into the other and mix with a whisk.
Finally, add the flour and stir until the mixture is homogeneous.
Pour the mixture into a baking tray, approximately 25×30 cm, lined with parchment
paper and bake in a preheated oven at 180C, in air mode, for about 25 minutes.
