INGREDIENTS
- Grate 1 20 cm cake.
- Chocolate cream:
- – Whites 100 g.
- – Sugar 175 g.
- – Butter 260 g.
- – Chocolate negro 120 g.
- Cocoa sponge cake:
- – Egg 6 items.
- – Sugar 120 g.
- – Orange Zest 1 unix.
- – Vanilla essence 1 cdita.
- – Flour 0000 120 g.
- – Bitter cacao 25 g.
- – Butter 60 g.
- Cocoa syrup:
- – Water 200 cc.
- – Sugar 100 g.
- -Zest of 1 orange.
- – Bitter cocoa 1 tablespoon.
- Armed:
- – Strawberries.
- – Cherry.
- – Blueberries.
- – Raspberry.
- – Peach.
We now have the cake for chocolate followers: CHOCOLATE AND FRESH FRUIT CAKE with cocoa genoise, chocolate cream and syrup.
PROCEDURE:
Genoise:
1. Beat the eggs with the sugar in a bain-marie till they attain 45°C, take away from the warmth and beat till stiff and at room temperature. Add the zest and vanilla essence.
2. Sift the flour and cocoa and add it to the batter in 2 batches and with enveloping actions.
3. Lastly, incorporate the melted butter within the type of a thread or with a premix.
4. Distribute the smoothie inside 3 18 cm waists. Lined with aluminum foil on the bottom
5. Bake at 180°C for roughly 10 minutes.
6.Unmold and let cool on a rack.
Syrup:
1. Place all of the substances in a saucepan.
2. Deliver to a boil for two min. add the cocoa and blend properly.
Chocolate cream:
1. Make an Italian meringue with the egg whites and sugar.
2. Beat the butter till white.
3. Soften the chocolate and let it cool. Mix the three parts and beat till you obtain a clean and glossy cream.
4. To assemble, intersperse sponge truffles soaked in syrup with chocolate cream, and enhance with fruits.
