The wonderful chocolate cake recipe
Ingredients:
250g chocolate bar (or dragées) 60% or 70%
250g unsalted butter at room temperature + 30g to brush the shape
250g sugar
4 whole eggs
70g of wheat flour
Preheat the oven to 200C degrees. Brush your silicone well. Place the chocolate to melt on top of a pan with hot water. (The bowl should not touch the water. The water should only have small air bubbles - not boiling high). As soon as the chocolate is almost melted add the butter and stir until incorporated with the chocolate and it is completely melted.
Remove the bowl from the water. Beat the eggs vigorously for 1 minute with a fouet. Reserve. Add sugar to the chocolate and mix well with the fouet. Add beaten eggs with fouet to the mixture and mix. Sift the flour into the mixture and mix with fouet. The mixture must be homogeneous. Put the mixture in the pan and when entering the oven, lower it to 150C degrees. Bake for 50 minutes or until it has a tough layer on top. The toothpick test does not work because it gets wet inside.
Unmold cold and serve with ice cream. The cake is delicious but it is made with dark chocolate, the ice cream will balance the flavor.
IMPORTANT DETAILS:
You have to do by putting the ingredients in the sequence I did to make it work: chocolate, butter, sugar, eggs, flour.
DOES NOT take yeast.
chocolate has to be 60% or 70% to work.
If your oven is not less than 180C, leave a wooden spoon on the door to keep it ajar and lower the temperature. if you are going to make it in a non-silicone cake pan I recommend putting waxed paper.
Raspberry Panna Cotta - light and very tasty dessert
Ingredients for 8 people
Pasta:
150g cornstarch biscuit
75g melted unsalted butter
Syrup:
300g frozen raspberries
1 cup sugar
1 tablespoon lemon juice
1/2 cup water
Cream:
400ml fresh cream
200g sugar
2 1/2 tablespoons orange juice
1/2 tablespoon lemon zest
1 teaspoon of vanilla extract
Finish:
1/2 6 1/2 (six and a half) sheets of colorless gelatin
600ml ice cream (to whip)
fresh raspberries and mint (optional) for decoration
Dough: beat the cookies in a blender, mix the melted butter and line the bottom of the pan by pressing well. Place in a preheated oven at 180 degrees for 8 minutes. Remove and let cool. Syrup: beat all ingredients in the blender, strain, put in a pan and bring to the fire. As soon as it boils, lower the heat and let it cook, stirring occasionally for 20 minutes. Remove the foam that forms. Allow to cool and place in the refrigerator.
Cream: Place all ingredients in a saucepan and cook. When it boils, turn off the heat and cover the pan. Let stand for 10 minutes. After 10 min, strain the mixture. Hydrate the gelatin in ice water and put it in the mixture, still warm and already strained. Cool the mixture by placing the bowl in a water bath with ice until room temperature (+ for cold).
Beat the remaining cream (600ml) on soft peaks. Incorporate the two by adding a little of the whipped cream to the already cold cream and stirring with fouet. Gradually add the whipped cream to season the mixture. Then return everything to the whipped cream and mix well.
Put the filling in the pan with the dough already cold, take the refrigerator for at least 3 to 4 hours (or 50 min in the freezer and then refrigerator). Unmold by passing a hot knife on the side of the pan. Place the frozen syrup on top of the pan when serving and decorate with fresh raspberries and mint leaves.
Yummmm dish...