Ingredients:For chocolate cake: 4 eggs, 140 g sugar 100 g melted butter 150 g flour, baking powder, 1, 50 g cocoaFor countertop meringue: 5 egg whites, 100 g ground walnuts, 140 g sugar, 1 tablespoon starchCream: 450 ml whipped cream, 250 dark chocolate, 1 tablespoon cocoa, 1 tablespoon almond liqueurSyrup: 50 ml of almond liqueur, 50 ml water, 1 tablespoon sugar.
Preparation:Beat the eggs well with a pinch of salt and sugar until doubled in volume. Add one tablespoon of butter, beating 1-2 minutes longer, until it becomes like a cream. Reducing speed mixer, add flour mixed with cocoa and baking powder.Pour dough into pan (24 cm diameter) lined with parchment paper and bake at medium heat for half an hour. Allow to cool, then cut into 2 tops on thickness.Ground nut mix with half the sugar and starch.Beat the egg whites with a pinch of salt until stiff froth, then add the sugar. Beat until stiff and glossy obtain a foam. Fold nut mixture in them, sugar and starch.It is divided into two parts and bake two tops in baking parchment paper, in a hot oven at 160 degrees for 30 minutes. They extinguished the fire and let the oven 1-2 hours tops.In a bowl, make cocoa, which is "open" bit by bit with whipped cream. Add the broken chocolate pieces and cook on low heat. Keep the heat, stirring constantly, until chocolate melts. Add liqueur and stir. Cover with cling film and so cold a few hours. Preference would be to prepare the day before the morning or evening. Before assembling the cake, remove the cream from the refrigerator and beat with electric mixer 1-2 minutes.Place on a platter countertop of the meringue, Spread 1 / 3 of cream. Topped it with a cocoa crust is insiropeaza half the syrup and rub with 1 / 3 of cream. Topped it with the second crust, almond cream with remaining rub. Over his second place dough with remaining cocoa and syrup .
Preparation:Beat the eggs well with a pinch of salt and sugar until doubled in volume. Add one tablespoon of butter, beating 1-2 minutes longer, until it becomes like a cream. Reducing speed mixer, add flour mixed with cocoa and baking powder.Pour dough into pan (24 cm diameter) lined with parchment paper and bake at medium heat for half an hour. Allow to cool, then cut into 2 tops on thickness.Ground nut mix with half the sugar and starch.Beat the egg whites with a pinch of salt until stiff froth, then add the sugar. Beat until stiff and glossy obtain a foam. Fold nut mixture in them, sugar and starch.It is divided into two parts and bake two tops in baking parchment paper, in a hot oven at 160 degrees for 30 minutes. They extinguished the fire and let the oven 1-2 hours tops.In a bowl, make cocoa, which is "open" bit by bit with whipped cream. Add the broken chocolate pieces and cook on low heat. Keep the heat, stirring constantly, until chocolate melts. Add liqueur and stir. Cover with cling film and so cold a few hours. Preference would be to prepare the day before the morning or evening. Before assembling the cake, remove the cream from the refrigerator and beat with electric mixer 1-2 minutes.Place on a platter countertop of the meringue, Spread 1 / 3 of cream. Topped it with a cocoa crust is insiropeaza half the syrup and rub with 1 / 3 of cream. Topped it with the second crust, almond cream with remaining rub. Over his second place dough with remaining cocoa and syrup .
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