INGREDIENTS
- For a 22 cm cake with 4 discs.
- – Butter 225 g.
- – Mild sugar 112 g (in the event you use common sugar it’s 225 g).
- – Eggs 5 items.
- – Entire milk 300 cc.
- – Vanilla essence c/n.
- – Flour 0000 245 g. If utilizing self-rising flour, skip the baking powder.
- – Corn starch 60 g.
- – Baking Powder 5 g.
- – Sodium bicarbonate 2 g.
- – Bitter cacao 110 g.
- – Salt 1 pinch.
- – Peanuts 150 g.
- Peanut butter:
- – Cream cheese 300 g.
- – Butter 120 g.
- – Peanut paste or butter 120 g.
- – Impalpable sugar 300 g.
- – Bitter cocoa powder 75 g.
- Milk chocolate ganache with caramel and salt:
- – Milk chocolate 250 g.
- – Sal 6 g.
- – Water 75 cc.
- – Sugar 65 g.
- Armed:
- – Dulce de leche pastry chef 600 g.
- – Black pastry tub or milk to make curls 200 g.
CHOCOLATE AND CARAMEL CAKE with peanut butter, caramel chocolate ganache and salt and dulce de leche! Large bomb .
Pastry in steps:
1&cooking-recipesx20e3; Chocolate truffles.
2&cooking-recipesx20e3; Chocolate milk and caramel ganache.
3&cooking-recipesx20e3; Cocoa cream.
4&cooking-recipesx20e3; Cake meeting.
5&cooking-recipesx20e3; Ornament with chocolate curlers.
PROCEDURE:
1. Cream the butter along with the sugar till the colour pales.
2. Add the eggs one by one.
3. Intersperse the marginally heat milk with the sifted flour, cornstarch, baking powder and baking soda, in three strokes.
4. For those who use the blending machine, change the balloon to the paddle.
5. Pour the combination into 4 20 to 22 cm cake pans. In diameter, sow with peanuts.
6. Bake at 180°C for 8 to 10 minutes.
Peanut butter:
1. Beat the smooth butter with the powdered sugar.
2. Add the peanut butter and beat once more.
3. Add the cheese and sifted bitter cocoa.
4. Beat till mixed, watch out to not beat an excessive amount of as a result of it will possibly break.
5. Reserve within the fridge in a pastry bag till used.
Milk chocolate ganache with caramel and salt:
1. Make a dry caramel with the sugar, cook dinner with the new water, add the salt.
2. pour over the finely chopped chocolate.
3. Let it relaxation for a minute and emulsify with the assistance of a whisk.
4. Place within the fridge till it crystallizes.
Armed:
1. Organize a biscuit on the presentation plate, make a spiral of dulce de leche with out reaching the sting.
2. Full the disk with peanut butter, and canopy with one other biscuit.
3. Repeat the method two extra occasions and semi-cover your entire cake with the caramel ganache utilizing a spatula.
4. Put within the fridge for 1 hour.
5. Beautify with chocolate curlers.
