Blog: Concerns For Cooking Delicious Meals From To From Hands (Head Salma Douma)
A cake made of chocolate cookie and chocolate ganache layers, all topped with chocolate icing.
Ingredients (for 6 personnes)
For the (s) cookie (s)
Egg (s): 5 Room (s)
Powdered Sugar: 150 g
Wheat flour: 135 g
Unsweetened cocoa powder: 15 g
For the ganache
Full cream: 20 cl
Dark chocolate: 200 g
For the icing
Peanut oil: 8 cl
Dark chocolate: 150 g
For the (s) mold (s)
Sweet butter: 10 g
Wheat flour 10 g
Description of the recipe
1for the biscuit
Preheat oven to 200 ° C (th. 6-7).
Butter and flour breached the mold.
Mix and sift together the flour and cocoa powder.
Using a mixer, blanch the eggs and sugar until the mixture is frothy and tripled in volume. Consistency is good when you can train tracks remaining comic seconds to the surface.
Then gently incorporate the flour and cocoa powder mixture using a spatula and then immediately pour the sponge into the mold.
Bake at 200 ° C for 20 min, then cool completely.
2To ganache
Place the chocolate in a bowl.
Bring the cream to a boil in a saucepan, then pour half of the chocolate pieces. When the chocolate has melted, mix gently starting from the center of the bowl, then going to the edges.
Finally incorporate the remaining cream and let cool slightly.
3To frosting
Melt the chocolate with the oil in a double boiler.
4To dressage
When the cake has cooled completely, cut it into 3 drives. Arrange a layer of ganache between disk of sponge cake and finish with a layer of ganache. Pour the hot glaze over and let it coat the entire cake.
Refrigerate for frosting freezes. Serve share.
