INGREDIENTS
- CARAMEL CREAM.
- -180g Sugar.
- -300g Glucose.
- -120g Chocolate con leche.
- -90g Butter.
- -75g Cream.
- -500g mascarpone.
- WET CHOCOLATE CAKE.
- -6 yolks.
- -6 clear ones.
- -200g Almond flour.
- -200g semi bitter chocolate.
- -200g frequent sugar.
- -200g butter.
- HONEYCOMB.
- -60g Honey.
- -110g Glucosa.
- -60g Water.
- -300g Sugar.
- -15g Baking soda.
CARAMEL CREAM.
1.Make a darkish caramel with glucose and sugar, add the new cream and make a toffee. In a bowl, place the chocolate and butter.
2.As soon as the toffee is made, relaxation for a couple of minutes and pour it over the chocolate and butter.
3.Cool. Incorporate the mascarpone with enveloping movement. Reserve.
MOIST CHOCOLATE CAKE
1.Soften the butter with the chocolate. Add the sugar, yolks and almond flour. Beat the egg whites with sugar and incorporate it in an enveloping method.
2.Place the preparation in buttered rings and prepare dinner at 170ºC for 20 minutes.
HONEYCOMB.
.Place the honey, glucose, sugar and water in a saucepan and produce to 155ºC, add the baking soda without delay, stir rapidly and rapidly pour over the silpat. Let cool.
Armed:
.
.Place layers of cake and caramel cream. End by spreading the cake with the caramel cream. Enhance with macarons, mascarpone, honeycomb and truffles.
. ENJOY NOW!.
