INGREDIENTS
- 20 cm pie
- Time:
Makes 4 20 cm discs.
- – Milk 400 cc
- – Crema 100 cc
- – Butter 400 g
- – Brown sugar 360 g
- – Semi-sweet chocolate 300 g
- – Eggs 6 items
- – Flour 0000 480 g
- – Baking powder 30 g
- – Bitter cacao 70 g
- – Immediate espresso 1 tbsp.
- Espresso cream:
- – Butter 190 g
- – Impalpable sugar 380 g
- – Immediate espresso 3 to 4 tbsp (In line with style)
- Espresso and peanut ganache:
- – Crema 150 g
- – Chocolate blanco 450 g
- – Butter 30 g
- – Peanut paste 150 g
- – Espresso extract (dissolved instantaneous espresso) 1 tbsp
- To embellish:
- – Chocolate curls (made with a potato peeler)
CHOCOLATE AND COFFEE CAKE Observe the recipe under and revel in it at dwelling.
Continuing from the cake:
1. Place the milk, cream, 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. Divide the combination into 4 waists and bake at 170 levels for about quarter-hour.
7. While you insert a toothpick it ought to come out clear.
8. Let cool.
For the espresso cream:
6. For the espresso cream, beat the butter till white, add the powdered sugar and
beat once more. Add the espresso beforehand dissolved with little or no water
(producing a paste), unify and put aside at room temperature to stop the butter from hardening.
For the ganache:
1. Place the cream in a saucepan and convey to a boil.
2. Pour over the finely chopped chocolate, ensuring that the cream enters
contact with all of the choco, combine till reaching a easy and glossy cream.
3. Add the pomade butter, combine and end with the peanut paste and low
(pasta).
4. Combine till it is rather homogeneous.
5. Place within the fridge for an hour or a half, and beat with an electrical mixer till you obtain a easy cream.
6. Intersperse the cream on one ground and the ganache on the opposite. The meeting have to be neat since it will likely be bare.
7. End with cream ornament on a sleeve with a curly nozzle and curlers.
chocolate.
