Instructions

Melt chocolate frosting and butter in a Bain Marie. Add yolks while mixture is hot. Mix well. Place the egg whites into the bowl of a hand mixer and add the sugar. Attach the whisk attachment to the blender and blend until stiff peaks forms. Gradually incorporate stiff egg whites into the chocolate mixture, stirring with a spatula. It is important not to beat too much to prevent the egg whites from liquefying. Add the sifted flour. Pour the dough into a floured mold and cook at 360-380°F.

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