venerdì 21 gennaio 2011

chocolate spongecake

Here is finally the recipe of chocolate sponge cake that gave its name to my blog! It's foolproof.....

  • 175 g flour*         
  • 50 g unsweetened cocoa powder*
  • 225 g sugar
  • 6 eggs
  • 50 g butter
  • 1/2 vanilla bourbon
  • 1 untreatened lemon
  • salt

*For the classic sponge cake just replace the first two entries with 225 g of flour.

        1.                                                           2.                                                                   
1. Heat over a low flame, turning the eggs and sugar with a whisk until you get to max 45 ° (Montersino method) in this way incorporate more air.

2. Transfer them to  blender with the seeds of half vanilla bean  a pinch of salt fitted with the whisk at full speed for 15 min. about getting a surf swells.

               3.                                                       4.
3. Stir with a wooden spoon, flour and cocoa forced off a sieve, stirring from bottom to top without removing the compound. Add the lemon zest and melted butter cold.

4. Butter a mold of 20-22 cm, wrap it with parchment paper and bake at 180 degrees for 35/40 min.

5. Let cool and cut into three discs stuffed with cream, ganache, whipped cream as you like. I've filled with the cream of Montersino see tiramisu recipe tiramisu   crema tiramisù



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