INGREDIENTS
- For 1 cake with a 24 cm waist (we cowl it with aluminum and butter it):
- – Darkish or semi-sweet chocolate coating 225 f.
- – Butter 225 g.
- – Widespread white sugar 225 g.
- – 4 eggs.
- – 1 tbsp of bitter cocoa + half a tsp of prompt espresso + 1 pinch of salt + half a cup of scorching water.
- Crema:
- – Milk cream 250 g.
- – Agency cream cheese 200 g.
- – Impalpable sugar 2 tbsp.
- Raspberry jam:
- – Contemporary or frozen raspberries 500 g.
- – Sugar 359 g.
- – Juice of half a lemon.
- Hazelnut sweet:
- – Toasted hazelnuts 1 cup.
- – Sugar 1 cup.
- – Half a cup of water.
- – Pinch of salt.
- Selfmade hazelnut paste:
- – Toasted hazelnuts 300 g.
- – Bitter cuttlefish topping 150 g.
- – Salt 1 pinch.
- – Vanilla 1 tsp.
- – Milk 100 cc.
- – Impalpable sugar 250 g.
- – Honey 1 tbsp.
- For meeting:
- – Crimson fruits (raspberry / cherries).
- – Chocolate slabs.
- – Mint leaves.
CHOCOLATE AND RED FRUITS CAKE with cream, raspberry jam, hazelnut sweet and home made hazelnut paste
PROCEDURE:
1. We soften chocolate with butter, we combine the sugar and cocoa, salt and low dissolved in water, all this with a hand mixer, barely integrating, with out air, we add the eggs and the identical (it doesn’t must be aerated however dense), Bake in a average oven (roughly 170ºC) for about 25 minutes, till it’s coagulated however not tremendous laborious, much like how a brownie is cooked.
Vital: do that upfront so it cools nicely, to unmold it when it’s laborious from the fridge (it comes out of the oven smooth).
2. For the cream, beat all of the components till nicely held.
3. For the raspberry jam, place in a saucepan and prepare dinner on the range till you receive a well-sustained jam.
4. For the hazelnut sweet, place all of the components in a thick-bottomed saucepan and stir till the liquid is consumed.
5. When the sugar crystallizes, take away from warmth and proceed stirring.
6. Return to the warmth and proceed stirring till the sugar turns golden.
7. Pour them onto a plate, separate them a bit, sprinkle a pinch of salt and allow them to cool.
8. For the hazelnut paste, toast the hazelnuts with their pores and skin on in a low oven for about 10 minutes, stirring often with out burning them.
9. Individually, put the milk, milk powder, honey and salt in a pot and convey to a boil. Take away from the hearth.
10. In a bowl, soften the chocolate in a bain-marie and put aside.
11. Take away the toasted hazelnuts from the oven and peel them by shaking them in a dry towel (scorching).
12. Course of the hazelnuts till you receive a powder or comparable, add the chocolate little by little and proceed processing. Add the milk and honey combination to the sugar and combine nicely.
