INGREDIENTS
- Makes an 18cm cake.
- For the mass:
- – Milk 250 cc.
- – Butter 200 g.
- – Sugar 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 cc.
- – Dulce de leche pastry chef 100 g.
- – Semi bitter chocolate 150 g.
- Purple fruit candy:
- – Purple fruits 250 g.
- – Sugar 90 g.
- – Pectina 7 g.
- – Sugar for the pectin 10 g.
CHOCOLATE AND RED FRUITS CAKE
PROCEDURE:
1. Place the milk, butter and sugar in a saucepan. Convey to boil
2. Pour over the finely chopped chocolate and blend till melted.
3. Add the eggs and blend.
4. In one other bowl, sift the flour with the baking powder and bitter cocoa.
5. Add the dry substances little by little to the earlier combination.
6. Preheat the oven to 170ºC. Place the combination in 3 18 cm cake pans. Cook dinner for roughly quarter-hour.
7. Whenever you insert a toothpick it ought to come out clear.
8. Unmold onto a plate and let cool.
9. Make a ganache by heating the cream and pour it over the chopped chocolate with the dulce de leche. Combine nicely and place within the fridge for an hour.
10. Cowl one of many biscuits with the pink fruit sweet and shut with the opposite. Repeat the method.
11. Beautify with ganache with a spoon, protecting your entire floor and the facet.
12. For the candy, place the thawed pink fruits with the sugar in a saucepan, place over low warmth till gently heat. You should combine in order that the fruit begins to interrupt down.
13. Combine the pectin with the second sugar and pour in a rain bathe, mixing always.
14. Convey to a boil for 2 to a few minutes. Take away from warmth and place in a bowl. Place within the fridge in a single day to present it construction.
