Summary

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

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Instructions

1. Preheat the oven to 210 degrees top / bottom heat.
2. Melt the chocolate in a double boiler. Warm up the brandy in this water bath.
3. Mix the flour with the cocoa.
4. 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.
5. Butter mini molds and dust with flour.
6. Divide the dough into the mini molds and bake for about 10 minutes in the lower third of the oven.
7. Take out of the oven, let cool down a bit and remove from the molds.
8. The recipe has been optimized for mini Gugl molds.