INGREDIENTS
- For the cake:
- – 160 g of manteca ointment.
- – 60 g of semi bitter chocolate.
- – 150 g of brown sugar.
- – 40 g of bitter cacao.
- – 30 cc of cointreau a triple sec.
- – 30 cc of milk.
- – 3 massive eggs.
- – 100 g of 0000 flour.
- – 60 g of cornstarch.
- – 8 g of baking powder.
- – Pinch of superb salt.
- For the white choco and vanilla ganache:
- – 150 g of white chocolate.
- – 100 cc of milk cream.
- – 2 tbsp vanilla essence or 1 tbsp vanilla paste.
- For the crispy dip:
- – 300 g of semisweet chocolate.
- – 50 g of chopped almonds (or any dried fruit).
- Crema chantilly al café:
- – 200 g of milk cream.
- – 40 g of powdered sugar.
- – 5 g of on the spot espresso + 10 cc of milk.
3 CHOCOLATE PUDDING with white choco and vanilla ganache, crunchy dip and low chantilly
PROCEDURE:
1. Butter and flour an oblong pudding pan.
2. Cream the butter with the sugar, combine the cocoa with the milk and liquor forming a paste (earlier hydration of the cocoa) and add to the cream.
3. Whereas we proceed beating, add the eggs, beat for a couple of minutes.
additional.
4. Sift the flour along with the baking powder and salt. Add to the earlier base till nicely built-in.
5. Fill the pudding pan three-quarters full and prepare dinner in a preheated oven at 160 levels for 25 minutes.
6. Unmold and let cool.
For the white choco and vanilla ganache:
1. Boil the cream with the vanilla and pour over the finely chopped chocolate, emulsify nicely with a mixer. Or stir with a spatula or wire whisk.
2. Hole out the pudding with a tubular morsel and fill with the ganache.
3. Place within the chilly for half an hour.
