you ever wanted to try a recipe and leave it stacked together instead of so many other? Yes, that's what happened with this cake. Saturday evening while trying to sort out between stacks of pages of newspapers and loose papers, I also found this gem. To be honest the original version seemed a little Scarsini, so here's the whole revised and corrected.
for the base
4 eggs, 125g flour, 125g sugar, 60g of butter, a pinch of salt, half a bag of baking powder, vanilla essence in the cream drops
2 dl cream Fresh, 200g of purée to stuff
100g of dark chocolate and 50 g of fresh cream plus 100 grams of dark chocolate for the dough to the edge of the cake, brown or brown glacè for garnish.
in a pan in a double boiler whisk the eggs with sugar until become very swollen, remove from heat, cool and add a few drops of vanilla extract, flour and melted butter cold, bake 40 minutes at 180 degrees.
Once very cold cut the cake in half and moisten with a wet cake or syrup to which you can add a spoonful of purée. Mount
the cream, combine the chestnut puree and the sweet stuff.
Melt the chocolate in a double boiler, combine the cream heated separately and let cool. Once you install everything very cold with the electric whisk until creamy soft and fluffy. Cover the cake and smooth good conil back of a knife or with wide spatula. Melt the remaining 100g of chocolate and then spread it on lightly greased baking paper with a little oil. Just begins to harden cut strips of paper and joining them on the edge of the pie. Once the chocolate very cold, remove the paper at the center and garnish with chocolate shavings, a little powdered sugar and brown for the border at will.
As usual a few million calories to the diet but we'll do in the spring, word crocodile!
0 comments:
Post a Comment