Description
That came to an end, my sweet, star week. And finally, I held You for just a fantastic dessert. Took too long to cook it, and it turned out much easier than it might seem at first. Mega chocolate cake "Tanzania&a mp;quot;, authored by Australian pastry chef Adriano Zumbo. I dared to call him only based on, because this dessert requires this ingredient, like chocolate Tanzanie, which built the magical taste of the cake. I was cooking out of the ordinary, good quality chocolate, and it turned out, I think no less delicious. So I had modified the amount of ingredients. The most pleasant discovery was that the dessert may be cake and ice cream, anyone, anything. Dessert stored in the freezer. You just need to get it for a few minutes and you can enjoy.
Ingredients
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Chicken egg
8 piece
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Sugar
215 g
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Cream
460 ml
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Vanilla
-
Salt
-
Cocoa powder
40 g
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Butter
120 g
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Dark chocolate
240 g
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Chocolate milk
80 g
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Gelatin
7 g
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Powdered sugar
60 g
Cooking
1. The petals of salty chocolate. To do this, melt the dark chocolate, put on parchment, flatten, sprinkle with salt.
To clean the freezer, break into spontaneous pieces.
2. Creme brulee. In a saucepan pour the cream, add vanilla to boil. Beat the yolks with sugar and add to the hot cream, stir with a whisk. Pour into the oiled dish and bake at 120g, 15-20 minutes, until the crème brûlée has cooled, put in the freezer.
3. The chocolate meringue. To draw on parchment square shape size. Proteins vzbit in a solid foam, gradually adding sugar, loan sift the powdered sugar and cocoa.
Mix gently. Put on parchment. Flatten.
To dry the meringues for 1.5-2 hours, the temperature 120g.
4. Biscuit. Beat butter with icing sugar and cocoa. Chocolate to melt, cool slightly, add the butter and again beat. Mix on medium speed, gradually add the egg and yolks. Separately beat the whites until stable peaks and sugar. To connect two masses, stirring gently with a spatula.
Put the dough on the baking tray lined with parchment and greased, flatten. Bake at 180gr,30-40min.
5. Ganache. Cream to boil with sugar. Add chocolate, stir until smooth, cool. Add to the oil. Mix well.
At this stage you can start to assemble our dessert. Cut out biscuit square in shape.
Put the first layer.
Then there is the ganache.
The petals of salty chocolate.
Cropping from biscuit. To clean the freezer.
6. Jelly. Soak gelatine in 25 ml of water. Put on the fire water 100ml, sugar, cocoa, chocolate. Boil until smooth, remove from heat, cool. Add melted gelatin, mix well. Like jelly clutch to put it. To clean for one hour in the freezer.
Then there is the meringue.
Pieces of the creme brulee. In order to cut, it must be brought out of the freezer, then it is easy to succumb to the knife. If you bake the creme brulee in the same form, then you can lay out in one layer. To clean the freezer.
7. Mousse 170ml Cream until soft peak, add the melted milk chocolate. The temperature of the cream and chocolate should be approximately the same temperature. Mix well.
In a saucepan mix cream 40ml, one egg yolk and the sugar, bring to the boil, whisking at high speed for a few minutes. To combine both mass.
Distribute the mousse over the creme brulee and edges. Remove in the freezer for a couple of hours. At this stage everything is fine between them seized, I removed from the mold. 8. Glaze. 60g dark chocolate to melt, add the cream and 30g butter 10g. Mix well. To spread the frosting over the surface. Remove for the night in the freezer.
In the morning we have this big ice cream. Big knife by heating it in boiling water, cut into cakes the size you choose. I got 10 pieces !!! Bon appetit!!!
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