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Melt the chocolate with the butter and let cool. Add salt, butter and yolks one at a time. Beat the whites with the sugar to the point of meringue. Add the meringue with the almond powder alternating. Put the mixture in a mold and bake at 180 until when the fingers press it does not sink but returns to its spongy shape.
For the filling: heat the cream to beat. Place the yolks with the sugar in a bain-marie and wrap until there is a homogeneous mixture and add the chocolate. For the bath: make a ganache with 150 grams of chocolate and 150 grams of cream. Let stand until you get a bright bath.
For the macaroni: beat the whites with the sugar spoon until you get a meringue. Sieve 150 grams of icing sugar with the 80 grams of almond powder, mix this with the meringue and with a sleeve in a tray with waxed paper arrange small balls (that will extend with the baking) to lean at 180 ° C until they are ready .
Cut the cake in half and add the chocolate filling.
Bathe with the chocolate bath and leave it to cool.
Stick the macaroni to the sides of the cake.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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Ratings(3)
Kevin Becerril Albores
29/05/2013 17:08:44
ok excelente
Kevin Becerril Albores
29/05/2013 14:28:02
concurso
Quiero liberar a mamá del tedioso garrafón como del agua embotellada y ¡sorprenderla con el novedoso sistema de Pureit!
Hanna Letider
22/05/2013 15:09:48
me gusta
ninguna
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