INGREDIENTS
- Makes a 24cm cake.
- For the marquise:
- – Butter 150 g.
- – Semi-bitter chocolate 200 g.
- – Yolks 5 items.
- – Egg whites 5 items.
- – Sugar 100 g.
- Armed:
- – Dulce de leche pastry chef 600 g.
- – Dulce de leche taste essence (drops).
- – Walnuts 200 g.
Have a look at this spectacular marquise of chocolate, run and dulce de leche with ice cream!
PROCEDURE:
1. Soften the chocolate and butter.
2. Add the yolks to the earlier preparation.
3. Make a French meringue with the egg whites and sugar.
4. Unify each preparations with enveloping actions.
5. Pour right into a 24 cm diameter butter mould and place within the oven.
average (180°C) for 25 minutes. Take off the mould and generate a
light stress in order that it goes down evenly. Let cool in the identical
mould.
6. Taste with the dulce de leche taste essence.
7. End with drops of dulce de leche and walnuts.
