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100 grams couverture chocolate, black, for the cake
100 grams flour, for the cake
40 grams sugar, for the cake
15 grams yeast, for the cake
100 grams whipped cream, for the layers
100 grams couverture chocolate, for the layers
40 grams butter, for the layers
30 grams powdered sugar, for the layers
Preparation
For the cake: First we sift the flour together with the yeast and we reserve it for the moment.
Separate the yolks from the egg whites, beat in a bowl the yolks with white sugar until doubled in volume.
On the other hand, we undo the chocolate along with butter in a bain-marie. And we reserve it for a moment. We assemble the egg whites until stiff.
Mix the chocolate that we have discarded in the bain marie with the yolks that we have previously reserved, we add the flour and the yeast that we have sifted and mix well, finally we incorporate the whites carefully, so that they are not dismantled.
Let it sit for 2 or 3 min. and meanwhile we have a 15 cm stainless steel ring. in diameter, we spread it with butter and sprinkle with flour, place a baking paper in the tray, put the ring, and fill it with the dough, let it cook at 160º for 25min. we let it cool and unmold it.
For the layers of chocolate: In a bowl, we undo the chocolate with the butter. On the other hand we mount the cream with the sugar, we mix it with the chocolate with care, we reserve it.
Assembly: Cut the cake into three, to make two floors, fill the two layers with chocolate, and with the help of a pastry bag and a smooth nozzle decorate the top as shown in the photo.
If you wish, before filling it you can bathe the cake with amaretto or some other liqueur that we like.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
371.2
kcal
18.56%
Carbohydrate, by difference
42.8
g
14.27%
Protein
5.3
g
10.6%
Total lipid (fat)
20.3
g
31.23%
100
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Ratings(1)
Dracu Laura
28/11/2015 14:21:23
A través de Android
Esta súper rico
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