Chocolate and Orange Drums
A delicious dessert from Doña Sarita Damian's notebook, with a delicate consistency and a flavorful character.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
0
Favorites
Collections
Planner
Grocery List
Ingredients
8
Servings
  • 150 grams unsalted butter
  • 4 egg yolks
  • 300 grams semisweet chocolate
  • 4 egg whites
  • 40 grains sugar , refined
  • 1 tablespoon brandy
  • 2 oranges, medium
  • 30 grams unsalted butter
  • 1 caramelized orange peel, APPROXIMATELY 120 GRAMS
Preparation
2h 30 mins
0 mins
Low
  • Grease the molds to be used, either flan molds or timbales. Cut wax paper or cling film and line the bottom and sides to facilitate unmolding.
  • Chop very fine cubes of crystallized orange peel and set aside.
  • Finely chop the chocolate and melt it in a double boiler, keeping it slightly warm. Set aside.
  • Cream the butter and add the egg yolks one by one along with the grated orange peel; once the previous ingredients are incorporated, slowly add the slightly warm melted chocolate so that the yolks cook, and beat on low speed for 5 more minutes. Set aside.
  • Whip the egg whites with sugar to soft peak stage, and once the right consistency is achieved, gently mix the egg whites with the chocolate using very soft folding motions with a manual whisk, being careful not to deflate the egg whites.
  • Once both mixtures are incorporated, place the cubes of crystallized orange peel at the bottom of the molds and add two tablespoons of the mixture, add another layer of crystallized orange peel, and fill the mold with the mixture, refrigerate for at least 2 hours.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by