INGREDIENTS
- Makes a 20cm cake.
- For the mass:
- Makes 4 20 cm discs.
- – Milk 400 cc.
- – Crema 100 cc.
- – Butter 400 g.
- – Brown sugar 360 g.
- – Semi-sweet chocolate 300 g.
- – Eggs 6 items.
- – Flour 0000 480 g.
- – Baking powder 30 g.
- – Bitter cacao 70 g.
- – Instantaneous espresso 1 tbsp.
- For the espresso cream:
- – Butter 190 g.
- – Impalpable sugar 380 g.
- – Instantaneous espresso 3 to 4 tbsp (based on style).
- For the espresso and peanut ganache:
- – Crema 150 g.
- – Chocolate blanco 450 g.
- – Butter 30 g.
- – Peanut paste 150 g.
- – Espresso extract (dissolved prompt espresso) 1 tbsp.
- To embellish:
- – Chocolate curlers (made with a potato peeler).
October 1 is Worldwide Espresso Day and we honor it with this chocolate and occasional cake with cream and occasional and peanut ganache that you will love! adopted the step-by-step under
PROCEDURE:
1. Place the milk, cream, butter and sugar in a saucepan. Carry
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 elements little by little to the earlier combination.
6. Divide the combination into 4 waists and bake at 170ºC for quarter-hour.
approx.
7. If you insert a toothpick it ought to come out clear.
8. Let cool.
For the espresso cream:
6. 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:
7. Place the cream in a saucepan and produce to a boil.
8. Pour over the finely chopped chocolate, make it possible for the cream comes into contact with all of the chocolate, combine till you obtain a easy and glossy cream.
9. Add the pomade butter, combine and end with the peanut paste and occasional (paste).
10. Combine till it is extremely homogeneous.
11. Place within the fridge for an hour or a half, and beat with an electrical mixer till you obtain a easy cream.
12. Intersperse the cream on one ground and the ganache on the opposite. The meeting should be
neat since will probably be bare.
13. End with cream ornament on a sleeve with a curly nozzle and chocolate curlers.
