Description
During this week I really wanted to show the recipe from Stelios Pallaresa, which would have a Greek character. Tahini is nothing like crushed into paste white sesame seeds. Sesame paste perfectly stored and out of the refrigerator for a long time and is widely used. The cake has a distinct taste of sesame halva. Its fans are dedicated...
Ingredients
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Dark chocolate
200 g
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Butter
100 g
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Sugar
100 g
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Egg white
6 piece
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Yolk egg
5 piece
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Flour
35 g
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Sesame paste
300 g
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Dark chocolate
150 g
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Cream
500 g
Cooking
First make the cakes. Preheat the oven to 170 degrees. 6 egg whites will beat into a soft mousse with 100g of sugar.
Melt in a water bath 200g of dark chocolate with 100g of butter. Once the chocolate has melted, remove from heat and add one 5 egg yolks.
Add flour and stir.
In the last two steps add the meringue. Trying to introduce it gently.
Divide the dough into 3 parts. Bake in shape with a diameter of 22cm approximately 15-20 minutes. Alternatively, all the dough is spread with a thickness of 8-10mm on the baking sheet, bake, then cut circles. The average cake will be teams.
For the cream slightly heated 300g sesame paste.
Melt 150g dark chocolate in a water bath and adding sesame paste. Stir.
Beat 500g cream...
... and accurate movements from the bottom up and around and mix up them in a slightly warm (about 40 degrees), chocolate-sesame mass.
Set around the cake side of the form. On the cake spread a third of cream. A second cake layer and another third of the cream.
Finish the third layer and the remaining third of the cream. Put the cake in the fridge to full hardening. I left for the night. In order to remove the cake from the mold, blown it with a Hairdryer and pull up, releasing the cake.
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