INGREDIENTS
- For the bottom:
- – Processed chocolate trio cookies 100 g.
- – Butter 50 g.
- For the custard:
- – Milk 250 cc.
- – Sugar 50 g.
- – Unflavored gelatin 7 g.
- – Yolks 3 items.
- – Semi-sweet chocolate 500 g.
- – 1⁄2 level cream 400 cc.
- – Cocoa powder or grated chocolate c/n.
- Armed:
- – Caramel sauce.
- – Ganache (200 g of chocolate, 50 g of butter and 200 cc of cream).
CHOCOLATE CAKE with crème anglaise and dulce de leche, very tempting!
PROCEDURE:
1. Course of the butter with the chocolate cookies.
2. And place them as a base in a 20 cm diameter cake pan.
3. On that base, make a layer of dulce de leche and put aside.
4. However, warmth the milk with the sugar and gelatin, add to the yolks and prepare dinner with out boiling.
5. Add the chocolate reduce into small items off the warmth and soften.
6. Let the preparation cool, after which add the cream.
7. Pour the preparation into the mould and place within the freezer to solidify.
8. As soon as able to unmold, take away and beautify with the ganache.
9. For the ganache: convey the cream to the warmth, as soon as it’s scorching pour it over the chocolate, when the temperature drops add the butter and blend.
10. Sprinkle with cocoa powder or grated chocolate.
