Tuesday, December 29, 2015

Chocolate Snow! be sweet quick

Its cold ! And the best way to be warm and happy is a cake! but not any cake! chocolate cake with a chocolate heart! its easy to bake and very quick if you do it right!
we will need only the following!

                  for the cake :                                                     for the liquid perfect chocolate heart :

125g dark chocolate                                                           60g chocolate (whatever you like )

125g butter                                                                           1/4 cup of dairy cream

2 eggs (all of it! big ones)                                                         orange scratches

1 egg yolk                                                                             few drops of fruit liqueur or brandy

1 vanilla extract (tbs)

1/4 cup flour

1/4 cup sugar

1/4 cup of dairy cream

                                                                For the filling:
 Heat the cream to come to a boil. Place the chopped chocolate in a bowl. Pour the cream. Let stand 1 minute. Then, gently, stir well to melt the chocolate and homogenizing the mixture. Attention! If you do not warm up well the cream chocolate will not melt well, will stay small pieces and will not clot properly. Once the mixture is uniform and smooth, dripping into a few drops of liqueur or brandy and the orange scratches . Let the mixture in the refrigerator to freeze well,it needs about 40 minutes in the freezer . Shape then 6 balls of the mixture . Make sure you start making the balls in about the first 15' so it can freeze properly.

For the cake:
 In a double boiler, melt the chocolate with the butter and the cream , until the mixture is homogeneous, it is smooth and uniform. Allow 2-3 to become lukewarm. Butter and flour for six ramekins souffles or silicon . Put in a bowl the eggs, yolks, sugar and vanilla. Beat with hand mixer until they rise well, for 5-6 minutes . Gently pour in the melted chocolate, eggs and the sieved flour and fold with a spatula carefully, not to lose their volume.
Distribute the mixture even into the 6 ramekins and then dive into a ball-truffle in the center of each cake.
Preheat the oven to 200oC air and bake on the middle rack. Bake the cakes for 12-15 until stabilization of their surface. Let stand for 5 to ramekins. Then invert the dishes.
 When cut running chocolate heart. Steam them with a little icing or sprinkle with a cream.
Taste Perfection! <3

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