lunedì 13 dicembre 2010

delicious chocolate cake

For the dough
  • 250 g dark chocolate 70% Ecuador
  • 6 eggs
  • 200 g brown sugar
  • 150 g almond powder
  • butter for the mold
For the frosting:
  • 3 tbs apricot jam
  • 150 g dark chocolate
  • 1,4 dl fresch whipping cream
To decorate
  • 2 tbs blenched almonds
How to make
Preheat oven at 170°
1. Melt the chopped chocolate in a water bath or in the microwave. Shell 5 eggs and separate the egg yolks and whites  in two different containers. Beat the egg whites until stiff and leave them (always with a pinch of salt) in the other bowl mix the egg yolks with the remaining egg and sugar until mixture is thick and fluffy (I always use the method of Luke Montersino first heated in a saucepan with the sugar eggs with a whisk just turning 2 or 3 min. and then mount the compound planetary or with electric whips, this means that the mixture becomes very frothy)
2. Mix in a bowl almond powder melted chocolate egg yolks with sugar and a spoonful of egg whites. Add the remaining egg whites, stirring gently from bottom to top.
3. Butter a mold of 24 cm in diameter and pour the mixture. Bake in preheated oven at 170 degrees for 45 minutes and let rest. Then baked the cake and let it cool.

4. Heat the jam in a saucepan and sprinkle over the entire cake using a spatula.
Heat the cream in a double boiler with the chopped chocolate until melted, let cool slightly so that the consistency of icing is greater. Cover entire cake with the cream and let cool. Decorate the surface with chopped almonds and the edges with little chocolate decorations.

Serves 8/10 slices

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