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Wheat: The soft butter rubs the foam with half the amount of sugar and vanilla essence. Gradually add the melted chocolate over low heat or in the microwave and the yolks one by one, mixing well after each one. It also includes flour mixed with baking powder and cocoa.
Separately beat the egg whites until stiff, like meringue, together with the rest of the sugar and a pinch of salt, then add over the above composition, stirring gently, with movements from bottom to top.
Pour the composition into a tray (20/20 cm) lined with baking paper and level. Place in the oven heated to 180 degrees for 40-50 minutes, depending on the oven.
Cream: Melt the chocolate together with the liquid cream. Leave to cool, then put the mascarpone and mix until smooth. At the end, add the almond liqueur. Let cool until the top is ready.
Glaze: Melt the chocolate over low heat with the whipped cream. When it has reached boiling point, set it aside and mix well. Set aside and leave to cool.
The baked and cooled top is cut into 2 parts. In the tray in which I baked the countertop, lined with food foil, put the first countertop, chocolate cream and cover with the second countertop. Cover everything with foil and refrigerate for a few hours, preferably overnight.
Pour the cake on the plate, then cover with chocolate icing and garnish as desired.