For the filling
150g bittersweet chocolate, cut into 24 squares
To brush
1 egg white
To dust
1/4 cup confectioner's sugar
For the filling
150g bittersweet chocolate, cut into 24 squares
To brush
1 egg white
To dust
1/4 cup confectioner's sugar
Follow the basic cake recipe, making only one change at the time of opening the dough: open the dough to a thickness of 0.5cm
Cut into 7cm diameter rounds
Place a chocolate square in the center of the dough
Brush the sides with egg white and cover with another layer of dough
Close tightly, pressing the edges
Let it rise for 30 minutes
Fry one cake at a time, following the basic recipe instructions
Drain on paper towels and dust with confectioner's sugar
Serve warm
Yield: 24 cakes.
