This one cupola that I had seen a book, but when I went to read the recipe I just sfagiolava for nothing so I did everything on my own ... Ingredients (mold dome of 18 cm) x
cake
40 g cocoa 40 g starch
50 gr flour 60 gr chopped hazelnuts 3 eggs
100 g sugar 40 g butter 1 teaspoon baking
work the egg yolks with sugar, add melted butter, flour, starch, cocoa, baking powder and hazelnuts tritate.Aggiungere the egg whites until stiff. Bake in a mold from 22 cm to 180 for 20 minutes. Remove from oven let cool and cut in two discs of a diameter 18 (as the mold zuccotto) with a diameter smaller than about 12/14.
mousse
x 250 gr dark chocolate
3 eggs 50 g sugar 400 g whipping cream
50 g hazelnuts, toasted and chopped 4 sheets gelatin
Melt the chocolate in a double boiler. Off the heat and add the yolks and sugar. Soak gelatin in cold water. Add the chocolate and jelly squeezed back a couple of minutes on the stove with the yolks. Add the cream and the whites beaten stiff.
x syrup
60 g water 30 g sugar 20 chocolate
Putting it all on fire and used to wet the discs when cold. X
the Glaze
I would have liked it had been hard glazes instead of those so it becomes soft but the same good
140 gr dark chocolate
11th ml sour cream (or yogurt and cream)
Assembly Grease the mold dome with oil odorless
Put the mousse until the middle, place the disc of the smaller cake well soaked with the syrup and again premere.Agiungere the mousse and the larger disk and press the wet well. Leave in refrigerator for at least 8 hours.
put on a plate and cover with glaze making descend directly from the pot where it was scioloto chocolate with sour cream. Returning it to the fridge.
It 's more good the next day
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