Advertisemen
 |
| Chocolate cake with caramel |
Chocolate cake with caramel
Ingredients:
Dough:
200 gr. Shortbread cookie
2 tablespoons of cocoa + for sprinkling
200 gr. Shortbread cookie
2 tablespoons of cocoa + for sprinkling
110 gr. Butter softened
Caramel:
250 gr. Granulated sugar
250 ml. Cream 33%
Chocolate cream:
600 ml of whole milk
350 gr. Dark chocolate
4 sheets of gelatin or 4 tsp.
2 egg yolks
60 g. Powdered sugar
1 tablespoon cornstarch
250 gr. Granulated sugar
250 ml. Cream 33%
Chocolate cream:
600 ml of whole milk
350 gr. Dark chocolate
4 sheets of gelatin or 4 tsp.
2 egg yolks
60 g. Powdered sugar
1 tablespoon cornstarch
Whipped cream:
400 ml of cream 33-40%
½ tablespoon of powdered sugar
400 ml of cream 33-40%
½ tablespoon of powdered sugar
Preparation:
Preheat the oven beforehand to 200 degrees. Prepare a shape with a diameter of 20 cm, lightly oil and cover the bottom with parchment paper. Cook the cookie in the bowl of the blender and grind it to small crumbs. Add 2 tablespoons of cocoa, softened butter and mix thoroughly with hands. Dough spread on the bottom and sides of the mold. Distribute evenly and densely. Let it cool for 30 minutes in the refrigerator. Then bake in preheated oven for 10 minutes. Baked base to cool in the form.
Put 250 gr in a saucepan. Sugar and put on medium heat, melt the sugar until light brown. Then remove from heat and add 250 ml of cream. Return to the fire and cook until the caramel is completely dissolved. Leave to cool slightly, then pour onto prepared base. In a large bowl, mix the yolks, 1 tablespoon cornstarch, 60 gr. Sugar and 4 tablespoons of milk. Pour the sheets of gelatin with cold water. The remaining milk is placed in a saucepan, add chopped chocolate and over low heat and stirring constantly to warm until the chocolate melts completely.
After the chocolate is melted, add the chocolate milk slowly, constantly stirring into the egg mixture. Pour the mixture back into the pan and cook over low heat until thick. Remove from heat. Swell the gelatin, squeeze and add it to the chocolate cream. Stir until completely dissolved. Cream to cool for 25-30 minutes. Then pour it over the caramel and allow to cool to room temperature. All the cake put on the night to harden in the refrigerator.
The next day, remove the ring shape and shift the cake to a serving dish. In a bowl of a mixer to whip the cooled cream with ½ tablespoons of powdered sugar to hard peaks. Then place the whipped cream and pastry bag and decorate the top with the cake. Sprinkle the top of the cocoa.
Bon Appetit!
Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!
Every man is a sinner, but the sin saved us JESUS CHRIST
And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Every man is a sinner, but the sin saved us JESUS CHRIST
And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Advertisemen
FOOD