INGREDIENTS
- For a 20 cm cake.
- For the mass:
- – Makes 4 20 cm discs.
- – Milk 400 cc.
- – Crema 100 cc.
- – Butter 400 g.
- – Sugar 360 g.
- – Semi-sweet chocolate 300 g.
- – Eggs 6 items.
- – Flour 0000 480 g.
- – Baking powder 30 g.
- – Bitter cacao 70 g.
- For ganache 1:
- – Crema 200 g.
- – Milk chocolate 400 g.
- – Butter 30 g.
- – Peanut paste 150 g.
- For ganache 2:
- – Crema 150 g.
- – Chocolate blanco 450 g.
- – Butter 30 g.
- – Peanut paste 150 g.
- To brighten:
- – Moroccan or chocolate curls (made with a potato peeler).
Take pleasure in a scrumptious CHOCOLATE CAKE AND PEANUT PASTE that you’ll love! Right here we depart you the entire step-by-step .
PROCEDURE:
For the cake:
1. Place the milk, cream, butter and sugar in a saucepan. Deliver to boil.
2. Pour over the finely chopped chocolate and blend till melted. Add the eggs and blend.
3. In one other bowl, sift the flour with the baking powder and bitter cocoa.
4. Add the dry substances little by little to the earlier combination.
5. Divide the combination into 4 waists and bake at 170 levels for roughly quarter-hour. Whenever you insert a toothpick it ought to come out clear.
6. Let cool.
For the ganaches:
1. Place the cream in a saucepan and convey 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.
4. Combine till it is extremely homogeneous.
5. Place within the fridge for an hour or a half, and beat with an electrical mixer till clean. Use to assemble the cake.
6. Masks with each ganaches, reaching a marbled impact when passing the spatula.
7. Cowl with small marroc or chocolate curlers.
