INGREDIENTS
- Damaged mass:
- – Butter 100 g.
- – Impalpable sugar 100 g.
- – Yolks 5 items (100 g).
- – Vanilla extract 1 cap.
- – Flour 0000 200 g.
- – Almond flour 50 g.
- – Bitter cacao 50 g.
- Ganache:
- – Crema 150 g.
- – Chocolate semi 150 g.
- – Dulce de leche pastry chef 150 g.
- Armed:
- – Dulce de leche pastry chef 250 g.
- – Roasted peanuts 200 g.
- Malvavisco:
- – Gelatin 20 g.
- – Water 85 cc.
- – Sugar 225 g.
- – Glucose 140 g.
- – Honey 85 g.
- – Water 85 cc.
- – Grated coconut 1/2 cup.
CHOCOLATE AND MARSHMALLOW CAKE adopted the recipe beneath and revel in this scrumptious cake at residence!
PROCEDURE:
For the shortcrust pastry:
1. Sandblast the butter, sugar, flour, almond flour and cocoa margo, all beforehand sifted.
2. Add the yolks and vanilla, combine and pulse till all of the components are homogenized.
3. Stretch to three mm thickness between two polyethylene sheets.
4. Let it relaxation within the chilly and create a waist of 20 cm. Freeze.
5. Cook dinner at 160° C for 10 to 14 minutes, it ought to opaque its floor.
For the ganache:
1. Deliver the heavy cream to a boil and pour over the chocolate callets and DDL. Let it cool for a couple of minutes and blend. Cowl the desserts till you attain the sting.
2. Cool within the fridge till the duvet crystallizes. Adorn some with strawberries.
For meeting:
1. Make a spiral of dulce de leche on the bottom of the cake, sprinkle with toasted peanuts.
2. Cowl with ganache and place within the fridge.
3. As soon as the cake is chilly, make the marshmallow and adorn your entire floor with the assistance of a spoon.
For the marshmallows:
1. Hydrate the gelatin in water (don’t warmth it, don’t dissolve)
2. Make a syrup with the opposite components at 116°C.
3. Combine the gelatin with a whisk and add the syrup in a thread over the gelatin, beat at excessive pace till whipped. Add half of the coconut and blend with a spatula.
4. Adorn the cake and sprinkle with grated coconut.
