Ropogós csokitorta

Ingredients

  • Hozzávalók egy 24 cm átmérőjű, kapcsos tortaformához:
  • A ropogós alaphoz: 150 g Győri Édes teljes kiőrlésű, kakaós keksz, 60 g kukoricapehely, 85 g vaj
  • A krémhez: 3 tojássárgája, 100 ml tej, 300 ml tejszín, 200 g étcsokoládé (70 %-os)
  • 50 g nádcukor
  • + 150g meggy a töltelékbe, + magozott meggy a dekoráláshoz, + kakaópor
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