Chocolate Ladyfingers #shorts #youtubeshorts #cooking #weisschocolate

By Bruno Albouze · 45 min

Ingredients

Instructions

1. Trace three strips the height of the cake ring on parchment, then flip the paper onto a lightly greased baking sheet. Trace three circles about 1.5 cm (½ inch) smaller in diameter than the ring on the other side.
2. Whisk the egg whites with the cream of tartar and about a third of the sugar on medium speed.
3. Gently melt the chocolate in a double boiler, then stir in the butter until smooth. Remove from heat and keep warm at about 35-40°C (95°F).
4. Preheat the fan oven to 160°C (330°F).
5. Raise the mixer to high and beat until stiff peaks form, adding the remaining sugar gradually. Lower to low speed, mix in the egg yolks, then beat on high for a few seconds until just combined, without overbeating.
6. Immediately repeat with the warm chocolate-butter mixture.
7. Gently fold in the sifted dry ingredients with a spatula.
8. Pipe 8 ladyfingers per row, leaving about 2.5 cm (1 inch) between them, making 3 rows. Make another batch for the sponge disks.
9. Dust powdered sugar over the ladyfingers but not the disks. After a few minutes, dust again.
10. Bake the ladyfingers and disks for 10 to 12 minutes, until set. Cool, then refrigerate for a day or freeze wrapped in plastic film for up to 3 months.

Summarized from Bruno Albouze's video. Watch it for the details.

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