Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 18) |
Ingredients
Ingredients- 60 g butter
- 50 g lucose
- 1 egg (s)
- 35 g chocolate, chili (at least 60% cocoa)
- 50 ml brandy
- 75 g flour, type 405
- 10 g cocoa powder, slihtly de-oiled
- some butter, liquid
- some flour
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 210 degrees top / bottom heat.
- Melt the chocolate in a double boiler. Warm up the brandy in this water bath.
- Mix the flour with the cocoa.
- Melt the butter and mix it with the glucose. Stir in the chocolate, then add the brandy. Finally, sieve the flour and cocoa mixture on top and stir in.
- Butter mini molds and dust with flour.
- Divide the dough into the mini molds and bake for about 10 minutes in the lower third of the oven.
- Take out of the oven, let cool down a bit and remove from the molds.
- The recipe has been optimized for mini Gugl molds.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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