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Ingredients


Yield for 6 individual cakes
For the filling:
70 grams of dark chocolate
100 grams of heavy cream
1 spoon of coffee extract
25 grams of butter
For the cake:
110 gram of dark chocolate
2 egg yolks
70 grams of sugar
40 grams of toasted and ground almonds
40 grams of rice starch
80 grams of egg whites
1 tbsp of sugar
For the sauce:
4 ounces of sugar
3 portions of hot espresso

Espresso filled chocolate cake


Preparation


For the filling:
Crushed the dark chocolate with a Chef knife, put it in a stainless steel bowl, on the side boil the cream with the butter and then poor it hot over the chocolate. Stir in until the chocolate will be completely dissolved. Season it with the coffee extract. Divide the filling into equals six balls and keep it in the refrigerator.
For the cake:
Crush the other dark chocolate into fine pieces and melted with the butter over the steam of a boiling pot of water. On a side in a bowl or a small mixer beat the egg yolks with the sugar until foamy. Add the ground toasted almond with the already sifted rice starch, mix well and slowly add the melted chocolate into the egg yolks mixture; keep on site, clean the mixer or another bowl and whipped the egg whites with couple spoons of sugar, until thick; gently folded into the egg yolks mixture, at this point butter it the inside surface of six round ramekin of 2 1/2 inch of diameter and deep 1 1/2 inch. Dusted the ramekin with flour also to better preventing the cake to stick after the baking time. filled the six ramekin above one third with the chocolate cake mixture. Put in the middle of every chocolate cakes, the refrigerate chocolate coffee balls. Then freeze them over night.
For the Sauce:
Put the last part of the scale it sugar into a skillet and warm it up over a high flame burner, as soon as the sugar start to caramelize add the 3 shots of hot espresso and let the sugar reduce until syrupy consistency; chill down and filled into a squeeze bottle, use it for the sauce. Bake the chocolate cake in a preheated oven at 340 F. for about 14 minutes, taste the cake with a pairing knife and turn it upside down in a center of a plate when the cake still hot, drizzled with the espresso syrup, garnished the plate with fresh whipped cream.




Dessert Recipe







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