I really wanted to make this cake and nothing better than for Valentine's Day, do not say chocolate is an aphrodisiac?, as we catch a surfeit.
I loved it, it's fun. The recipe is from a blog called "Corazón de chocolate" , I've found on the Internet looking for the recipe and I loved the introduction by explaining a little history of this cake, with your permission I lay it down so you can know more about her, "Typical of Austria (Vienna) Frac son of a court administrator started working as a baker at age 16. It was back in 1832 and by accidentally introduced to an old baker and this in turn presented the prince, obtaining impressive praise becoming royalty pie. "
For the cake:
160 gr. butter
50 gr.
icing sugar 150 gr. black Nestlé chocolate desserts
6 yemas6
clear 80 gr.
sugar 160 gr.
flour 10 gr. Royal baking powder
loose For the syrup:
1 / 2 cup sugar
1 / 2 cup water
black rum 2 tablespoons
For the chocolate coating:
150 gr. black Nestlé chocolate desserts
150 ml. whipping cream
75 gr. butter
Decorating: Fondant
red pencil
baker pink glitter
edible red glitter
1. Make a loose syrup in a saucepan put the sugar and water, mix and put the fire until it boils, leave 5 minutes and turn away from heat and stir pouring rum, let it cool.
1. Make a loose syrup in a saucepan put the sugar and water, mix and put the fire until it boils, leave 5 minutes and turn away from heat and stir pouring rum, let it cool.
2. Start preparing the biscuits, melt the chocolate in a double boiler, in a separate bowl. Cream butter with icing sugar and add egg yolks and chocolate (not too hot, it must be a creamy paste.)
3. Beat the egg whites until stiff with sugar (I've programmed into the Thermomix, start with the butterfly knives 6 minutes at speed 3 and at the last minute I added the sugar) and add to the mixture, involving careful not less. Incorporate the flour sifted with baking powder.
4. Bake at 180 degrees for 30 minutes (50 minutes in my oven).
5. Cool, and acontinuación is split in half and dip the cake with the syrup and add the apricot jam.
6. Prepare coverage, heat the cream, and put in a water bath chocolate with butter. Then wrap it up and thus completely cover the cake, which we will put on a grid, with a plate underneath so coverage does not spill on the table or work surface.
7. Becomes to cool a few hours in the refrigerator.
8. Decorate by placing the word "Sacher" in pencil pastry, make a few hearts of red fondant and sprinkle with red glitter.
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