INGREDIENTS
- Damaged mass:
- – Butter 100 g.
- – Impalpable sugar 100 g.
- – Yolks 5 items (100 g).
- – Vanilla extract 1 cap.
- – Flour 0000 200 g.
- – Processed peanuts 50 g.
- – Bitter cacao 50 g.
- Creamy peanut with black and white choco:
- – Milk 250 cc.
- – Yolks 4 items.
- – Sugar 70 g.
- – Gelatin 14 g (7 g for every one).
- – Whipped cream 250 g (125 g for every one).
- – Chocolate blanco 100 g.
- – Peanut paste or butter 100 g.
- – Chocolate negro 100 g.
- Chantilly cream cowl:
- – Crema 200 g.
- – Impalpable sugar 20 g.
- – Powdered milk 1 tbsp.
- – Vanilla essence 1 cup.
Spectacular DOUBLE CHOCOLATE AND PEANUT CAKE tremendous tempting and exquisite with a whipped cream topping.. and many chocolate!!!
Damaged mass:
1. Sandblast the butter, sugar, flour, peanut powder and bitter cocoa, all beforehand sifted.
2. Add the yolks and vanilla, combine and pulse till all of the substances are homogenized.
3. Stretch to 4 mm thickness between two polyethylene sheets.
4. Let it relaxation within the chilly and type cake waists by chopping a ribbon the peak of the facet and producing the bottom of the identical mould design.
5. Freeze.
6. Cowl with aluminum foil, making a fold on the prime to carry the dough and never fall.
7. Cook dinner at 160° C for 8 to 10 minutes, fastidiously take away the paper and proceed cooking till its floor turns into opaque. Let cool.
Creamy peanut with black and white choco and topped with whipped cream:
1. Convey the milk to a boil with half the sugar.
2. Combine the yolks with the remainder of the sugar. Progressively add the recent milk, stirring continually.
3. Cook dinner till it reaches 83° C. (Till it thickens with out boiling).
4. Pour half of the preparation over the finely chopped white chocolate, and the opposite half over the darkish chocolate.
5. Add half of the peanut paste to every mezcal. Let every one soften and blend nicely individually.
6. Incorporate half of the beforehand hydrated gelatin into every of the preparations.
7. Mix half of the half-whipped heavy cream with the white chocolate combination and mould it into the cake. Place within the freezer till the gelatin coagulates.
8. When the earlier preparation has taken form, add the opposite half of the cream to the darkish chocolate cream and canopy the cake fastidiously. You need to attain virtually to the sting of the dough.
9. Reserve within the fridge till able to serve.
10. Adorn with loads of whipped cream protecting all the floor.
