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Marquesa de chocolate (TM31) (Thanks Núria)

Ingredients (serves 4):

6 eggs Pinch of salt

250 g of chocolate fondant

200 g of butter

150 g sugar 50 g

whiskey

pure cocoa for dusting

Prepared

• Separate the yolks from the whites. Place the butterfly in the blades, ehce egg whites and salt and set 6 minutes 3.5 speed. Remove and set aside.



• Pour into the cup the chocolate and set speed 20 seconds 8. Add the butter, sugar, yolks and whiskey and set 4 minutes, 50 °, speed 4.



• A to this mixture and wrap reserved whites gently with a spatula from the bottom up.



• Cover pan with plastic wrap and pour the mixture into it. smooth the surface and place in the freezer for 2 hours, minimum.



• Get it out of freezer 30 minutes before serving and sprinkle with cocoa powder.