as does my "Greaves" ... just a taste!
a cake for chocolate lovers, which is rich in the heart of this sweet, and "creamy" coverage, just like a soft cloud
a cake made with simple ingredients, but a good ... lick your fingers! CHOCOLATE CLOUD
Ingredients:
° 250 grams of dark chocolate
° 125 g butter eggs
° 6 ° 180 grams of sugar (or 12 tablespoons)
° vanilla or liqueur or sweet orange peel grated
° whipping cream to taste (preferably sugar plant)
Preparation:
melt the chocolate in a double boiler and add the butter off the heat, which melted in hot chocolate will form a smooth paste, and allow to cool
mount 4 egg whites adding 100 grams of sugar (or 7 tablespoons) slowly while mounts
beat the 4 egg yolks plus 2 eggs with the remaining sugar (5 tablespoons), beat well, possibly with the whisk, then add the vanilla (or liqueur or orange peel)
combine the chocolate cream, mix well , and finally incorporate the egg whites steadfast, very gently, from the bottom up
pour the mixture into a baking pan lined with parchment paper before opening fire
in a preheated oven at 180 degrees for 45 minutes
after the first 30 minutes, during which time you should not open the oven and let the cake puffed up, put on the cake in aluminum foil and continue cooking for another 15 minutes (avoid so that you burn the top)
when you exit the cake from the oven will be very swollen but it cools and deflates the surface creperie ... perfectly normal!
cool for good and cover completely with cream previously assembled and with the help of a spoon to form soft as a cloud
refrigerate at least a couple of hours and ... enjoy!
.... then if you eat the next day ... Goduria will be the endless .... My word!
a cake for chocolate lovers, which is rich in the heart of this sweet, and "creamy" coverage, just like a soft cloud
a cake made with simple ingredients, but a good ... lick your fingers! CHOCOLATE CLOUD
Ingredients:
° 250 grams of dark chocolate
° 125 g butter eggs
° 6 ° 180 grams of sugar (or 12 tablespoons)
° vanilla or liqueur or sweet orange peel grated
° whipping cream to taste (preferably sugar plant)
Preparation:
melt the chocolate in a double boiler and add the butter off the heat, which melted in hot chocolate will form a smooth paste, and allow to cool
mount 4 egg whites adding 100 grams of sugar (or 7 tablespoons) slowly while mounts
beat the 4 egg yolks plus 2 eggs with the remaining sugar (5 tablespoons), beat well, possibly with the whisk, then add the vanilla (or liqueur or orange peel)
combine the chocolate cream, mix well , and finally incorporate the egg whites steadfast, very gently, from the bottom up
pour the mixture into a baking pan lined with parchment paper before opening fire
in a preheated oven at 180 degrees for 45 minutes
after the first 30 minutes, during which time you should not open the oven and let the cake puffed up, put on the cake in aluminum foil and continue cooking for another 15 minutes (avoid so that you burn the top)
when you exit the cake from the oven will be very swollen but it cools and deflates the surface creperie ... perfectly normal!
cool for good and cover completely with cream previously assembled and with the help of a spoon to form soft as a cloud
refrigerate at least a couple of hours and ... enjoy!
.... then if you eat the next day ... Goduria will be the endless .... My word!
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