Something sweet this time
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- mark111757
- Posts: 1091
- Joined: Wed Apr 25, 2012 9:49 pm
- Location: USA
Something sweet this time
From the latest issue of maxi cuisine....
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.
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.
- Stokey Sue
- Posts: 4139
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Something sweet this time
I tend to think 20 cm / 8 inch is the default, and would fit with 8 slices
- mark111757
- Posts: 1091
- Joined: Wed Apr 25, 2012 9:49 pm
- Location: USA
Re: Something sweet this time
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
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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