Suggestions: Serve with a scoop of ice cream or fruit coulis, if desired. Decorate with mint sprigs and blueberries.
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主料：
- 橄榄油25克2
- 榛子利口酒2
- Blueberries for decorating125 g
- Blueberries for decorating125 g
- 大红椒125 g
- 色拉油（或玉米油）55 g
辅料：
- 低筋面粉80克100 g
- 调料等A few sprigs
- 牛奶130-135克
步骤：
- 1. Melt the chocolate and the butter in the microwave or bain-marie and stir until smooth.
- 2. In a large bowl, beat the eggs with the sugar with an electric beater.
- 3. Add the chocolate and butter mixture (not too hot) and blend well. Add the sifted flour and stir until flattening.
- 4. Pour the chocolate batter into the mould and place in the freezer for at least 2hours.
- 5. Before serving, bake in a preheated oven at 190o C for 13 minutes (baking timemay vary depending on the oven). Gently turn out the coulant on a plate|
