It 's a tart? Not really .... It 's a sponge cake? ..... And even 'the cake without fail of Tery's blog Peppers and Potatoes ! This cake I had entered the head immediately, as soon as I saw it but I did not die right ... oh yes, it is necessary because for a tart pan with a groove that is filled later! I used the tart mold of Pedrini . If you try to do it, I'm sure you will be impressed as it appealed to me! E 'is also very soft and beautiful to behold but, besides the taste and appearance, it is important to say that it is fast because a cake can be prepared in half an hour but can make a great impression! Compared to the original recipe I made a small change to get a marbled effect!
Ingredients:
x bottom;
150 g sugar 100 g flour 3 eggs 00
100 g butter 100 g dark chocolate
x black cream:
15 g butter 100 g dark chocolate 100 ml cream
x cream white:
15 g butter 100 g white chocolate 100 ml cream
Procedure:
First, prepare the bottom. Dissolve in a saucepan with the chocolate in a double boiler with butter. Meanwhile, beat the eggs with the sugar with the help of electric whips.
x bottom;
150 g sugar 100 g flour 3 eggs 00
100 g butter 100 g dark chocolate
x black cream:
15 g butter 100 g dark chocolate 100 ml cream
x cream white:
15 g butter 100 g white chocolate 100 ml cream
Procedure:
First, prepare the bottom. Dissolve in a saucepan with the chocolate in a double boiler with butter. Meanwhile, beat the eggs with the sugar with the help of electric whips.
Add the sifted flour and mix again.
Finally add the chocolate to the mixture and the melted butter and mix again.
Pour the mixture into a greased and floured baking pan and bake at 180 degrees for 20-30 minutes (my background was exactly 30 minutes in the oven). In this photo you can also see the hollow mold.
When the fund is ready to prepare the two creams. We put in a pan in water bath all the ingredients of black and cream in another saucepan, always in a water bath, all the ingredients of white cream. When the two creams are ready (ie, when the chocolate has melted) pour over the groove of the bottom of alternate black cream spoon, a spoon of white cream and stir with a fork or a toothpick to get a marbled effect.
Refrigerate for 3-4 hours before serving. Both the bottom and the two have remained soft creams soft .... advice? to be missed!
Thanks again to Tery for this recipe and thanks to Pedrini who sent me the tart needed to make this cake along with many others gifts!
0 comments:
Post a Comment