INGREDIENTS
For the candy, the genius of cooking-recipes arrived with this spectacular CHOCOLATE CAKE ! Right here we depart you the recipe so that you can attempt at dwelling ..
AMARGO COCOA COOKIE
:.- Butter 340 g.
– Sugar 340 g.
– Eggs 8 items.
– Entire milk 475 cc.
– Vanilla essence c/n.
– Flour 0000 370 g.
– Corn starch 90 g.
– Baking Powder 7 g.
– Sodium bicarbonate 2 g.
– Bitter cacao 170 g.
– Salt 1 pinch..
1.Cream the butter along with the sugar till the colour pales.
2.Add the eggs one after the other.
3.Alternate the marginally heat milk with the sifted flour, cornstarch, baking powder and baking soda, in three strokes.
4.When you use the blending machine, change the balloon to the paddle.
5.Pour the combination into three 40 x 30 cm plates. Bake at 180°C for 10 minutes.
COCOA SYRUP :.
– Water 350 cc.
– Sugar 600 g.
– Glucose 1 cda.
-Darkish bitter cocoa 30 g..
1Bring the water, sugar and glucose to a boil.
2.As soon as it dissolves utterly, add the sifted cocoa and boil once more.
3. Pressure and reserve..
CHOCOLATE GANACHE :.
– Semi-sweet chocolate 1,125 g.
– Milk cream 1,125 g.
– Butter 50 g..
COCOA GLAZE :.
– Glucose 280 g.
– Sugar 280 g.
– Water 150 cc.
– Gelatin 45 g.
– Water for gelatin 215 g.
– Impartial gloss 110 g.
– Bitter cacao 100 g.
1.Hydrate the gelatin in 850 gr of water. Reserve.
2.Make a syrup at 105° C with glucose, sugar and water.
3.Add the bitter cocoa and blend.
4.Add the gelatin and unify..
Do this recipe at dwelling and inform us the way it turned out utilizing cooking-recipes and cooking-recipescooking-recipes. ..cooking-recipeschocolatecake cooking-recipeschocolate cooking-recipescocoa glaze cooking-recipeschocolateganache cooking-recipesalmibardecacao cooking-recipesbiscuitdecacaoamargo cooking-recipestorta cooking-recipesdulce cooking-recipesrico cooking-recipesrecetas cooking-recipes cooking-recipesrecetasfaciles cooking-recipesrecetasargentinas cooking-recipescomida cooking-recipescocina cooking-recipescocinar cooking-recipescooking-recipes cooking-recipes
