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Something sweet this time

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Something sweet this time

Postby mark111757 » Sun Aug 20, 2017 8:17 pm

From the latest issue of maxi cuisine....


IMG_20170820_140807_286.jpg
IMG_20170820_140807_286.jpg (117.83 KiB) Viewed 848 times



Did I miss the size of the sringform pan to use?? If not, what do you wonderful folks think I should use size wise.......I thought as a guess, 6 to 8 inches

Have a great day everyone.

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Re: Something sweet this time

Postby Stokey Sue » Sun Aug 20, 2017 8:43 pm

I tend to think 20 cm / 8 inch is the default, and would fit with 8 slices

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Re: Something sweet this time

Postby mark111757 » Sun Aug 20, 2017 10:06 pm

Sue

Thank you very much......

From Google translate.....(your mileage may vary)


Chocolate passion

For 8 people
PreParation: 30 mn
Cooking: 20 mn
refrigeration: 6 h 30

For the base: ■ 100 g of dark chocolate ■ 65 g of sugar ■ 2 eggs ■ 75 g of butter + for the mold ■ 30 g of flour + For the mold ■ 1 tbsp. Of rum.

For the foam/mousse:
■ 300 g dark chocolate ■ 40 cl liquid cream ■ 3 eggs ■ 2 tbsp. Of icing sugar.

Prepare the base:

preheat the oven to 160 ° C (th 5-6). Melt the broken chocolate into pieces in a bain-marie, add the butter, mix well. Whisk eggs with sugar, stir in melted butter, then flour and rum. Pour into a hinged pan with high buttered and floured edges. Bake 15 to 20 minutes. Allow to cool for 30 minutes.

Prepare the foam/mousse

Melt the broken chocolate in small pieces in a bain-marie. Beat the eggs with the sugar until the mixture whitens. Pour over melted chocolate and mix well. Beat the cream very cold in chantily. Incorporate it delicately into the chocolate mixture. Spread the foam on the cake base. Refrigerate at least 6 hours. Unmold gently and place on a serving dish. Sprinkle with shards of light and dark chocolate . Put one fresh raspberry on easy of the eight portions

Reminds me of Willie Harcourt cooze recipe for tartufo minus the crust

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