INGREDIENTS
- For the mass:
Makes 3 22 cm discs.
- – Milk 400 cc.
- – Crema 100 cc.
- – Butter 400 g.
- – Brown or frequent 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.
- Chocolate Ganache:
- – 250 g semi bitter chocolate
- – 250 g of milk cream
- – 250 g of pastry dulce de leche
- Lemon curd:
- – Yolks 4 items.
- – Eggs 2 items
- – Sugar 240 g
- – Butter 240 g
- – Lemon juice 120 cc
- – Lemon zest 1 unit
- – Unflavored gelatin 5 g
- – Water 25 cc
Cake with chocolate ganache, lemon curd and many cocoa for a really candy afternoon
PROCEDURE:
Of 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.
9. You possibly can soak the truffles with TÍA María, Rum, Wiskey, Vodka.
Chocolate Ganache:
1. Boil the cream and pour over the chocolate and dulce de leche. Combine and put into sleeve.
Lemon curd:
1. In a glass bowl, combine the yolks and eggs, sugar and lemon juice.
2. Place in a bain-marie and prepare dinner, stirring till the preparation thickens, add the zest. Heat up and add the butter little by little, forming a homogeneous cream.
3. Add the gelatin.
4. Bake the dough at 180C for approx. quarter-hour with load, after which one other 10 with out the aluminum foil.
5. After cooking, cool. Pour the filling onto the acetate mildew and clean the floor. Cool and minimize into ingots.
Cake meeting:
– Chocolate disc, imbibe with alcohols.
– Chocolate Ganache.
– Lemon Curd.
– Chocolate disc.
– Sprinkle with cocoa.
