Chocolate tortino recipe for Kenwood Chef Sense kitchen machine

Attachments:

Whisk

K-Biter Berry Press AT644

We will need:

Dark Chocolate – 125g,

Butter – 100g,

Sugar – 60 gr,

Eggs – 3 units.,

Vanilla sauce or ice cream or “Creme Anglaise 80” topping – 80g,

Flour – 35 g,

Fresh berries – 200g,

Powdered sugar – 60g.

Cooking method:

1. Break the chocolate into small pieces. Mix with butter and melt in a water bath, stirring all the time.

2. In the bowl of the Kenwood Chef Sense mixer beat the eggs without separating the egg yolk from the white and beat with the whisk. Pour the slightly cooled chocolate mixture in a thin stream into a bowl with the egg mixture and mix thoroughly with a K-beater.

3. Butter the baking tray thoroughly. Carefully pour small portions of the chocolate and egg mixture into the moulds.

4. Put the dessert in a preheated oven up to 180 Cº and watch how it is cooked: it should have a crust over it, and swell up a little. Remove the dessert from the oven as soon as it is crusted.

5. Use the berry press attachment for the Kenwood Chef Sense food processor to make berry sauce.

6. Spread the cake on a plate, garnish with berry sauce and powdered sugar.