Delicious chocolate cake, filled with a dark chocolate ganache combined with a natural syrup.
Learn more about Yessenia Zariñan
Ingredients8 portions
Preparation
Preheat the oven to 180 degrees, and have all your supplies to start.
For the chocolate genoise: assemble the eggs with sugar to the point of lath, once it has been removed from the blender and surround the flour, cocoa and carbonate together sieved (sifted), move very carefully so as not to lower the mixture, Once ready without lumps put in a mold with star paper or silicone paper. Bake for 25 minutes or until a chopstick is inserted and leave clean, let cool and set aside.
For the ganache: boil lyncontt over medium heat, add to the cream lyncontt the chocolate until it is well incorporated the two withdraw from fire, pour the butter and rum or brandy before it cools, reserve.
For the syrup: all the ingredients are boiled together until it takes the thick consistency of a syrup, let cool and reserve for our cake.
Armed or assembled cake: split into three genoise chocolate, put syrup with a brochet until it is well mojadito, put ganache, put another layer of bread, syrup and ganache, finish with bread, and finally put another layer of ganache no longer syrup
For decoration: cover with sifted cocoa, and white chocolate figures.
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