Tarte Hungarian

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  • Chocolate: 300 gr
  • Margarine: 300 gr
  • Sugar: 300 gr
  • Egg: 8
  • Yeast: 2 teaspoons
  • Flour: 1 scoop


Melt the margarine and chocolate, joins the gems that were beaten with sugar, and by the end of the beaten egg whites into the castle. Divide the prepared it in half, put in one of the halves in the refrigerator, and the other joins a spoonful of flour and two tablespoons of baking. It goes on to heat in the form without the hole, previously greased. The cake after the cold is covered with the part that is in the refrigerator.

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