Ingredients
Cake
3 Egg, separated
1/4 cup sugar
3/4 cup unsalted butter
3/4 cup flour
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup melted baking chocolate
Garnish
Chocolate coins
Red currants
3 Egg, separated
1/4 cup sugar
3/4 cup unsalted butter
3/4 cup flour
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup melted baking chocolate
Garnish
Chocolate coins
Red currants
Method
Chocolate ganache
- Heat cream in a pan gently until barley boiling, remove from heat.
- Add chocolate, cardamom, cloves and stir with rubber spatula until it melts and becomes thick, smooth and glossy.
- Transfer to another bowl, Cool completely and refrigerate until set.
Cake
- Preheat oven to 180 degree Celsius.
- Grease molds with butter and sugar, get rid of excess sugar.
- Beat egg whites using an electric mixer on a medium speed for few minutes till soft peaks.
- Cream egg yolks with butter in another bowl.
- Add sugar to butter mixture, beat till well combined.
- Sift flour, cinnamon, and ginger, add gradually to butter mixture, fold with rubber spatula just until well combined.
- Add melted chocolate to the mixture, fold in egg whites with rubber spatula till well combined.
- Pour some batter in small molds (cups), spread ganache layer on top of it, and then cover with some more batter.
- Bake for about 35 minutes.
- Serve warm, garnish with chocolate coins and red current or as desired.
- Heat cream in a pan gently until barley boiling, remove from heat.
- Add chocolate, cardamom, cloves and stir with rubber spatula until it melts and becomes thick, smooth and glossy.
- Transfer to another bowl, Cool completely and refrigerate until set.
Cake
- Preheat oven to 180 degree Celsius.
- Grease molds with butter and sugar, get rid of excess sugar.
- Beat egg whites using an electric mixer on a medium speed for few minutes till soft peaks.
- Cream egg yolks with butter in another bowl.
- Add sugar to butter mixture, beat till well combined.
- Sift flour, cinnamon, and ginger, add gradually to butter mixture, fold with rubber spatula just until well combined.
- Add melted chocolate to the mixture, fold in egg whites with rubber spatula till well combined.
- Pour some batter in small molds (cups), spread ganache layer on top of it, and then cover with some more batter.
- Bake for about 35 minutes.
- Serve warm, garnish with chocolate coins and red current or as desired.
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