INGREDIENTS
- Efficiency:
1 24 cm pie.
- For the marquise:
- – Butter 150 g.
- – Semi-bitter chocolate 200 g.
- – Egg whites 5 models.
- – Yolks 5 models.
- Stuffed:
- – Strawberries 250 g.
- – Blueberries 50 g.
- – Orange liqueur c/n.
- Chocolate mousse:
- – Crema 200 g.
- – Yolk 3 models.
- – Semi-bitter chocolate 300 g.
- – Crema 600 cc.
- Additional:
- – Strawberries.
- – Blueberries.
Take pleasure in a scrumptious chocolate and pink fruit cake, with mousse, orange liqueur and marquise.
PROCEDURE:
For the marquise:
1. Soften the chocolate and butter.
2. Add the yolks to the earlier preparation.
3. Make a meringue with the egg whites.
4. Unify each preparations with enveloping actions.
5. Pour right into a 24 cm diameter buttered mould and bake in a average oven (180°C) for 25 minutes. Take off the mould and generate mild stress in order that it falls evenly. Let cool in the identical mould.
For the filling:
1. Lower the strawberries into halves, add the blueberries and fry over excessive warmth for a couple of minutes with the liquor.
Chocolate mousse:
1. Place the 200 g of cream in a saucepan and produce to a boil.
2. In a bowl combine the yolks. Pressure the cream, mix and prepare dinner once more till thickened. It mustn’t boil.
3. Pour over the chocolate and blend till you obtain a shiny cream.
4. Add the cream midway via.
5. Organize in a pastry bag and fill. mould with the bottom cake and the middle of cooked strawberries and blueberries.
6. Place within the fridge for 4 hours and canopy with fluid ganache. Return to the chilly and embellish.
