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Recipe of the week

Chef Tina Marcelli reveals her favourite recipes

Hot chocolate cakes

150 g dark chocolate
6 pieces of eggs
150 g butter
150 g sugar
100 g flour
1 pinch of salt
Butter and cocoa powder for greasing the moulds


Melt the chocolate with butter over a water bath.
Beat the eggs and sugar until frothy.
Pour chocolate mixture into the egg mixture. Sift the flour into the mixture and stir well.
Pour the chocolate mixture half-full into the soufflé moulds greased with butter and dusted with cocoa, cover with cling film and freeze.
Bake the cakes at 180 degrees top and bottom heat for about 15 minutes.
The cake is ready when the surface of the dough is still soft but no longer sticky.
Then take the cakes out of the oven and let them cool down for about 1 minute.

Have fun with cooking!
Your Tina

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