John Myers
Ingredients for 8 servings:
- 250 g flour
- 100 g butter
- 1 tbsp sugar
- 2 egg yolks
- 6 tbsp milk, cold
- 300 g milk
- 4 tbsp sugar
- 1 pack of pudding powder, chocolate
- 2 tbsp instant coffee
- 1 pack of gelatin (instant)
- 200 g sour cream
- Chocolate reliefs
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
Make the shortcrust pastry from the ingredients and let it rest in the refrigerator for about 2 hours. Make a pudding from the milk, chocolate pudding, and sugar. While still hot, stir in the sour cream, coffee, and instant gelatin and let it cool. Stir frequently while it cools. Bake small bowls from the shortcrust pastry in a greased muffin tin: Roll out the dough on a floured surface to about 1/2 cm thick, cut out about 8 large circles, place them in the muffin tins, and prick the bases with a fork. Bake in a preheated oven at 180°C (convection oven) for about 12 minutes. The cakes will not brown, but will rise slightly. Let it cool. Transfer the cream to a piping bag, fill the bowls, and decorate with the chocolate reliefs!
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