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D´Gari

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Pretzel Cake with Chocolate Foam Gelatin

1h 30 mins
10 mins
Low
64
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You will love this simple way to prepare a pretzel cake with chocolate foam gelatin, you only need 3 ingredients and D'Gari® Gelatin chocolate flavor. Enjoy making this rich dessert with such a pleasant texture that you will surprise anyone who tries it. Remember the temperature of the ingredients is the basis for a correct technique.
Learn more about D´Gari

Ingredients

6 portions
  • 2 cups salty pretzels, salty baked cookies
  • 3 tablespoons raw sugar, for the base, (45 g)
  • 2 teaspoons maple Flavor D´Gari hot cakes syrup, for the base (10 ml)
  • 1/2 cups butter, melted, for the base, (125 ml)
  • 1 cup evaporated milk, for the chocolate foam, (250 ml)
  • 3 tablespoons cocoa powder, sifted, for the chocolate foam, (30 g)
  • 1 cup whole milk, for the chocolate foam, (250 ml)
  • 2 envelopes D´Gari® gelatin chocolate flavor, 120 gc / u
  • 1/2 cups whole milk, cold, for the chocolate foam, (125 ml)
  • 1 cup whipped cream, to decorate, (250 ml)
  • 1/4 cups dark chocolate, semi-bitter, for garnish
  • salty pretzels, to decorate
  • peppermint, to decorate

Preparation

For the base of the cake, place the pretzels in a resealable plastic bag, with the help of a rolling pin, crush them until they are crushed. Pour them into a bowl and add the muscovado sugar, D'Gari Maple Flavored Hot Cakes Syrup and the melted butter; incorporate until you have a homogeneous and uniform mixture.
In a round cake mold approximately 25 cm in diameter, place the cookie mixture, with the palm of your hand press all over the base until compact and have a firm base. Refrigerate until the base hardens. Reservation.
For the chocolate foam, pour the evaporated milk into a large bowl, add the cocoa powder and mix. Freeze.
Heat the whole milk over low heat in a large pot. Pour the envelopes of Gelatin D'Gari chocolate flavor, move with a balloon whisk until completely dissolved. Remove from heat and cool for 10 minutes. After time, add the cold whole milk without stopping moving and rest for 5 more minutes
Remove the evaporated milk from the freezer, beat with a hand balloon whisk until the ice crystals formed break up and obtain a thick mixture. Add the chocolate gelatin in the form of a thread and mix for 2 more minutes.
Pour the mixture over the pretzel mold. Refrigerate for 2 hours.
Take out of the refrigerator, decorate with whipped cream, grated dark chocolate, pretzels and mint. Cut into slices.

PRESENTATION

Garnish with whipped cream, grated dark chocolate, pretzel cookie. Cut into slices. Enjoy cold!

TIPS

Remember that when you freeze the evaporated milk, it should begin to form ice crystals, it is important that there are enough to start beating and continue the next steps of the preparation.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
236.3
kcal
11.82%
Carbohydrate, by difference
19.5
g
6.5%
Protein
4.8
g
9.6%
Total lipid (fat)
16.2
g
24.92%
100
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Provided by USDA
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