INGREDIENTS
- Makes a 22 to 24 cm cake.
- Chocolate and pink fruit biscuit:
- Makes 4 discs.
- – Butter 225 g.
- – Sugar 225 g.
- – Eggs 5 items.
- – Complete milk 300 cc.
- – Vanilla essence c/n.
- – Flour 0000 245 g.
- – Corn starch 60 g.
- – Baking Powder 5 g.
- – Sodium bicarbonate 2 g.
- – Bitter cacao 110 g.
- – Chocolate chips.
- Cocoa syrup:
- – Water 230 cc.
- – Sugar 270 g.
- – Glucose or honey 1 tbsp (non-compulsory).
- – Bitter cacao 30 g.
- – Coñac.
- Chocolate filling:
- – Cream cheese 450 g.
- – Butter 220 g.
- – Bitter cacao 120 g.
- – Impalpable sugar 250 g.
- For meeting:
- – Caramel sauce.
- – Toasted walnuts.
- – Chocolate truffles.
CHOCOLATE CAKE with cocoa syrup, truffles and walnuts, get pleasure from this bomb following the step-by-step beneath!
PROCEDURE:
1. Cream the butter along with the sugar till the colour pales.
2. Add the eggs separately.
3. Intersperse the marginally heat milk with the flour, corn starch, baking powder and
the baking soda sifted, in three strokes.
4. Should you use the blending machine, change the balloon to the paddle.
5. Pour the combination into 4 22 cm molds. in diameter, sprinkle with chocolate chips and bake at 180°C for 8 to 10 minutes.
Cocoa syrup:
1. Carry the water, sugar and glucose to a boil.
2. As soon as it has utterly dissolved, add the sifted cocoa and boil once more, lastly including the cognac.
3. Pressure and reserve.
Chocolate filling and meeting:
1. Beat the comfortable butter with the powdered sugar.
2. Add the cheese and sifted bitter cocoa.
3. Beat till mixed, watch out to not beat an excessive amount of as a result of it might probably reduce.
4. Reserve within the fridge in a pastry bag till used.
5. To assemble, coat the cake and make a ribbon with the chocolate cream and end filling with dulce de leche and sowing the nuts. Do the identical with the opposite cake.
6. Cowl your complete cake with the chocolate cream and adorn with truffles.
