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Tort "Kritrit Kadir"


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countertop: Mix with a whisk the egg, sugar, milk, oil and rum essence, over which we add the flour mixed with cocoa, baking powder and ness. Mix everything well and set aside.

Creme brulee: Mix the sugar (and vanilla sugar) with the eggs, over which we add the milk and rum essence.

Caramel: In another bowl, caramelize the 5 tablespoons of sugar and let it cool, then over, put the composition for the burnt sugar cream, and at the end add the composition for the countertop. The latter will rise to the surface. Place the dish in the preheated oven at 160 ° and leave it for 40-45 minutes. I recommend the toothpick test :). Let the cake cool well (not like me :))), then turn it over on a plate. It's absolutely delicious when it's cold.