RECIPE EGG 6 PCS A Pinch OF SALT SUGAR 165 GR FLOUR 130 GR COCOA 40 GR FOR CREAM SOUR CREAM 500 GR 20% POWDER SUGAR 100 GR 1 Tbsp. COCOA 40 GR CREAM 300 ML FOR DECORATION DARK CHOCOLATE 50 GR CREAM 50 ML (MELTING)
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