- botoro kapa margarine - 3 Art. likhaba
- tsokolate e bohloko - 180 dikgerama
- mahe - likotoana tse 6 (tse arohaneng)
- tsoekere - 1 khalase
- espresso ea kapele ea kofi. likhaba
- letsoai - 1/4 diaspuni
- vanilla e nkiloeng - 1 st. e nang le khaba
- tsokolate e bohloko - 90 Grams (Bakeng sa glaze :)
- botoro kapa margarine - 1 1/2 Art. likhaba
- vanilla e nkiloeng - lipopoana tse 2
- tranelate e teteaneng - 1/3 khalase
- espresso ea khofi ea nakoana - 1 st. e nang le khaba
- letsoai - 1/4 diaspuni
Lokisetsa kaka. Preheat ontong ho ea likarolong tse 175. Lubella pan ea kaka le ho e boloka ka letlalo. E qhibilihisa botoro le chokolete ka sekotlolo se sa keneleng mocheso holim'a pitsa ea metsi a phehang. Kopanya li-yolk tsa lehe ka 1/2 dikopi tsa tsoekere, hoo e ka bang metsotso e meraro. Eketsa espresso le letsoai, whisk ka motsotso o le mong. Kenya motsoako oa vanilla le tsokolate, whisk ka motsotso o le mong. Ka sekotlolo se hloekileng, otla mahe a makhooa hore a be foam. Fokotsa butle-butle 1/2 senoelo sa tsoekere. Kenya motsoako oa tsokolate ka liseleng tse tharo. Tšela hlama ka foromo e lokiselitsoeng. Bake metsotso e 40 ho ea ho e 45. Lumella ho pholile ka ho feletseng ka foromo. Tlosa kaka ka hlobo. Etsa sekhahla. Beha tsokolate, botoro le vanilla ka sekotlolo, tsosa. Tlisa metsoako e meng kaofela ho pheha, ho hlohlelletsa le ho eketsa motsoako oa tsokolate. Ho otla ho fihlela o boreleli. Tšela kaka ka icing.
Litšebeletso: 8