INGREDIENTS
- For the mass:
- Makes 4 20 cm discs.
- – Milk 400 cc.
- – Crema 100 cc.
- – Butter 400 g.
- – Brown or widespread sugar 360 g.
- – Semi-sweet chocolate 300 g.
- – Eggs 6 items.
- – Flour 0000 480 g.
- – Baking powder 30 g.
- – Bitter cacao 70 g.
- – On the spot espresso 1 tbsp.
- For the espresso cream:
- – Butter 190 g.
- – Impalpable sugar 380 g.
- – On the spot espresso 3 to 4 tbsp (In line with style).
- For the Espresso and Peanut Ganache:
- – Crema 150 g.
- – Chocolate blanco 450 g.
- – Butter 30 g.
- – Peanut paste 150 g.
- – Espresso extract (dissolved instantaneous espresso) 1 tbsp.
- To brighten:
- – Chocolate curlers (made with a potato peeler).
For espresso followers, comes this spectacular chocolate and low cake. With espresso and peanut ganache and low curls.
PROCEDURE:
Of the cake:
1. Place the milk, cream, butter and sugar in a saucepan. Convey to boil
2. Pour over the finely chopped chocolate and blend till melted.
3. Add the eggs and blend.
4. In one other bowl, sift the flour with the baking powder and bitter cocoa.
5. Add the dry components little by little to the earlier combination.
6. Divide the combination into 4 waists and bake at 170 levels for about quarter-hour.
7. Once you insert a toothpick it ought to come out clear.
8. Let cool.
For the espresso cream:
1. For the espresso cream, beat the butter till white, add the powdered sugar and beat once more. Add the espresso beforehand dissolved with little or no water (producing a paste), unify and put aside at room temperature to forestall the butter from hardening.
For the ganache:
1. Place the cream in a saucepan and produce to a boil.
2. Pour over the finely chopped chocolate, be sure that the cream comes into contact with all of the chocolate, combine till you obtain a clean and glossy cream.
3. Add the pomade butter, combine and end with the peanut paste and low (paste).
4. Combine till it is rather homogeneous.
5. Place within the fridge for an hour or a half, and beat with an electrical mixer till you obtain a clean cream.
6. Intersperse the cream on one ground and the ganache on the opposite. The meeting have to be neat since it is going to be bare.
7. End with cream ornament on a sleeve with a curly nozzle and chocolate curlers.
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