INGREDIENTS
- Makes a 24cm cake (2 low discs).
- For the mass:
- – Milk 250 cc.
- – Butter 200 g.
- – Gentle sugar 130 g (when you use common it’s 180 g).
- – Semi-sweet chocolate 150 g.
- – Eggs 3 items.
- – Flour 0000 240 g.
- – Baking powder 15 g.
- – Bitter cacao 30 g.
- For the ganache:
- – Crema 150 g.
- – Dulce de leche pastry chef 100 g.
- – Semi bitter chocolate 150 g.
- Raspberry sweet:
- – Frozen raspberries 250 g.
- – Sugar 90 g.
- – Pectin 7.
- – Sugar for the pectin 10 g.
MOIST CHOCOLATE AND RASPBERRY CAKE Go for this mixture, you will not be capable of imagine how scrumptious it’s, tremendous tender and moist! .
PROCEDURE:
1. For the dough, place the milk, butter and sugar in a saucepan.
Carry 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. Add the dry components little by little to the earlier combination.
4. Preheat the oven to 170ºC. Place the combination in two 24 cm cake pans. Cook dinner for about quarter-hour. While you insert a toothpick it ought to come out clear.
5. Unmold onto a plate and let cool.
6. Make a ganache by heating the cream and pour it over the chopped chocolate with the dulce de leche. Combine properly and place within the fridge for an hour.
7. Cowl one of many biscuits with the raspberry sweet and shut with the opposite.
8. Beautify the cake with a spoon, masking your complete floor.
9. For the candy , place the thawed raspberries with the sugar in a saucepan, deliver to low warmth till gently heat. You will need to combine in order that the fruit begins to interrupt down.
10. Combine the pectin with the second sugar and pour in a rain bathe, mixing continuously.
11. Carry to a boil for 2 to 3 minutes. Take away from warmth and place in a bowl. Place within the fridge in a single day to offer it construction. Take pleasure in it! .
