Recipe making this site Milk: 25 cl
make pastries Dark chocolate: 50 g
Carambar ™: 12, classic
Egg yolks: 2
Sugar: 60 g cornflour
: 20 g butter
: 100 g + 20 g for the mold
Eggs: 4
Powdered sugar: 160 g
Flour: 100 g
potato starch: 50 g cornflour
: 50 g
Baking powder 1 packet
bitter Cocoa: 30 g + 10 g for the tin (Van Houten)
The cream Carambar
1. Boil the milk with the chopped chocolate and Carambar ™. Although everything is smooth when melted and cool.
2. Separately, beat the 2 egg yolks with sugar until light powder.
3. Stir in the latter preparation the cornstarch, then pour everything into the saucepan and return to boil a few minutes. Then let cool slightly.
2. Separately, beat the 2 egg yolks with sugar until light powder.
3. Stir in the latter preparation the cornstarch, then pour everything into the saucepan and return to boil a few minutes. Then let cool slightly.
The preparation of the big chocolate cake
4. Butter and sprinkle with bitter cocoa while the circle cake .- this will allow the dough hook and not be able to unmold the cake smoothly, it is always better than flour, which sometimes leaves white streaks on pieces of cake you serve -
5. Melt the butter in the microwave.
6. Separately, beat 4 egg yolks with sugar until light powder. Stir in the flour, cornstarch, cornflour, baking powder, unsweetened cocoa and melted butter. Vigorously mix everything .- the paste is compact, it is quite normal, do not add any liquid! The egg whites will then moisten the whole and give a creamy preparation desire -
7. Beat the 4 egg whites until stiff. Fold into the rest of the mixture and smooth.
4. Butter and sprinkle with bitter cocoa while the circle cake .- this will allow the dough hook and not be able to unmold the cake smoothly, it is always better than flour, which sometimes leaves white streaks on pieces of cake you serve -
5. Melt the butter in the microwave.
6. Separately, beat 4 egg yolks with sugar until light powder. Stir in the flour, cornstarch, cornflour, baking powder, unsweetened cocoa and melted butter. Vigorously mix everything .- the paste is compact, it is quite normal, do not add any liquid! The egg whites will then moisten the whole and give a creamy preparation desire -
7. Beat the 4 egg whites until stiff. Fold into the rest of the mixture and smooth.
Cooking
8. Preheat oven to 175 ° C.
9. Pour half of batter into prepared pan and smooth. Pour all the cream for up to 1 cm above Carambar edges. And cover with remaining batter to chocolate.
10. Bake for 35 minutes. Cool completely before attempting to unmold. The heart of the cake is still smooth, so the cake can sag a bit in the middle.
9. Pour half of batter into prepared pan and smooth. Pour all the cream for up to 1 cm above Carambar edges. And cover with remaining batter to chocolate.
10. Bake for 35 minutes. Cool completely before attempting to unmold. The heart of the cake is still smooth, so the cake can sag a bit in the middle.
0 comments:
Post a Comment