Cake "chocolate Tart"

Description

Cake with a rich chocolate taste, in which there is a light tart flavor characteristic of dark chocolate.

Ingredients

Flour

325 g
Cocoa powder

50 g
Yolk egg

6 piece
Butter

170 g
Sugar

225 g
Orange zest
Salt

0.25 tsp
Milk

250 ml
Dry white wine

2 Tbsp
Dark chocolate

170 g
Cream

125 ml

Cooking

With half of the orange, remove the zest.

Soft butter to mix with sugar.

Then add the egg yolks.

Salt is soluble in 1 tsp. water.

Add in the dough zest and the dissolved salt.

Then add cocoa, a good stir up and proseem flour. Flour may need less. I put all normal, and I got a hard dough. So do not pour all the flour at once, add it in parts.

Make dough, wrap it in foil and remove in the refrigerator for 30-60 minutes.

Now for the cream: milk, bring to a boil.

Sugar will mix with the yolks.

Then add the flour.

In the mixture pour half the norm of hot milk and mix up good all.

Then add rest of the milk and put the mixture on fire.

Cook on low heat until thick, constantly stirring the cream with a spoon. Do not boil!

Ready cream cool to room temperature, and then add the wine. You can take any white aromatic wine such as Muscat.

Now prepare the ganache: melt the chocolate in a water bath.

Cream bring to a boil (do not boil!) and fill them chocolate. Thoroughly mix the mixture to obtain a smooth and shiny emulsion.

In the finished ganache in parts add the cooled cream. This cake turned out I have a rather long-suffering in the process of making broken camera, had to shoot with the phone. But the phone photo was not very good quality, so had to send the husband to the store for a new camera and, thus, undermine the family budget unplanned purchase. With the new camera I spent half of the day and tired as hell, mastering it, but the pictures still leave a lot to be desired - I have not made friends with the new. So, sorry for the photo quality, next time I promise to improve.

Form (diameter 22 cm) smazhem oil and pricipe flour. From test to separate about 1/5 of and get aside. Remaining dough roll out to a thickness of 0.5 cm and spread in the form thus, to get the boards with the height of 2-3 cm nicolem several times with a fork and place on the prepared pastry cream. Pie you can bake in a large form 26-28 cm in diameter, but then you have to increase the rate of all products twice.

The remaining batter will make the bars that decorate the top of the cake.

Bake the pie in heated to 180 degrees oven for 40 minutes. Then cooled and put into the fridge.

Bon appetit!

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