Uya kudinga: I-190 g ye-75% yetshokholethi, i-140 g yebhotolo,
I-200 g yeswekile, i-50 ml yamanzi afudumeleyo, 2 h. Iicomputer zekofu enyibilikayo, i-100 g yomgubo, i-1 h. I-Cocoa Iichibi, amaqanda ama-3, i-3 tbsp. I-Spoim Amum Omum, i-300 ml ye-35% ye-cream, i-100 g yetshokholethi emhlophe, i-2.5 TBSP. I-SPOON AMANZI AMANZI.
Inkqubo yokupheka: I-oveni yangaphantsi ukuya kwi-160-170 degrees. Yinyibilikise ikofu kumanzi ashushu. I-140 g ye-chocolate emnyama ibe ziziqwenga, nciphisa ioyile kunye nee-cubes, ukongeza ikofu kwaye inyibilike yonke into kunye. Hlanganisa umgubo onomgubo, yongeza i-100 g yeswekile kunye necocoa. Ukubetha amaqanda nge-80 g yeswekile kunye ne-cream emuncu, qhagamshela kwi-chocolate ubunzima kunye nomgubo, ngobunono bonke. I-Libricate i-oyile ephezulu ye-Oblong, faka inhlama kuyo kwaye ubhale iiyure ezingama-1.5, emva koko upholile kwaye usike kwii-embers ezintathu. Ikrimu: 200 ml ye-cream kwaye iqhekezwe iziqwenga zetshokholethi emhlophe kwi-saucepan encinci, ekupheleni kongeza i-1 TBSP. I-Spoon Ailing Amanzi. Ipholile kwaye ithumele iyure enye kwifriji, emva koko emva koko ibetha kwimo yekhilimu. I-Libriceate Cakes nge-cream, zibeka zodwa kwenye. Thumela ikhekhe ngeyure enye kwifriji. Iswekile eseleyo, i-cream kunye nokuqhekeka kwiziqwenga zetshokholethi emnyama kwi-saucepan e-saucepan, yongeza i-1.5 tbsp. I-SPOON AMANZI AMANZI. I-Halong i ikhekhe lipholile i-chocolate cholatelate.