Arcelia Trejo

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Arcelia Trejo

Chocolate caprice

Name: Chocolate caprice
Prep time: 45 min
Cook time: 45 min
Yield: 10
Cuisine: Internacional
Ingredients: 260 grams butter; 10 grams vegetable shortening; 260 grams powdered sugar; 260 grams almond, powdered; 6 eggs; 100 whipping cream; 80 grams cocoa; 60 grams flour; 120 grams butter; 430 powdered sugar; 100 milliliters milk; vanilla extract, to taste; 65 grams cocoa

20 mins

25 mins

Half

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Arcelia Trejo

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Mom refused to try a chocolate, until you prepare this Capricho ... Ideal to present the benefits of loving this mythical ingredient of confectionery to those skeptics of their culinary properties

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Ingredients

10 portions

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Preparation

Preheat the oven to 160 degrees C. While we begin to grate the butter with the sugar, in this case we occupy the shovel of the blender . We will know that the butter is ready when it acquires a light yellow or whitish tone.

Add the eggs one by one until they are perfectly integrated.

The dry ingredients are added alternating with the cream to beat. We avoid overbatting since we run the risk that the ingredients are caked, we only integrate. Beat for approximately 5 minutes

We put a little vegetable butter to avoid sticking our cake, it is not necessary to flour. It is baked 160 degrees C for approximately 25 minutes. Do the stick test before removing it from the oven. Let it cool in a rack while we prepare the bitumen

To make the chocolate bitumen we begin by adding butter to half of the icing sugar.

We integrate the rest of the sugar with the cocoa, previously sifted.

Alternately add milk that should be warm and vanilla

Once the bitumen is ready, we cover the surface of our cake with the help of a spatula.

PRESENTATION

Once the bitumen has been placed, we place a bit of chocolate dragee on the shore and make a figure in the center with the help of the chocolate candies.

TIPS

- Cut the butter into small cubes so that it can be more easily integrated - Do not forget to sift the dry ingredients, so you will avoid impurities, as well as making your cake more spongy - Chocolate bitumen can be kept up 10 days well covered and in refrigeration - To return the manageable texture to bitumen, it is enough to put it in a bain-marie