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Cream cream with cocoa
1 serving
Beat butter and caster sugar to a fluffy cream. Separately, grate the eggs with sugar over a low heat until the mixture thickens. Add to the cocoa mixture. Remove the egg cream from the heat and rub until completely cooled, then add the oil cream to the mixture with continuous stirring.
Beat butter and caster sugar to a fluffy cream. Separately, grate the eggs with sugar over a low heat until the mixture thickens. Add to the cocoa mixture. Remove the egg cream from the heat and rub until completely cooled, then add the oil cream to the mixture with continuous stirring.
butter - 200 g, sugar - 200 g, sugar powder - 90 g, eggs - 4 pcs., cocoa - 50 g
