Archive for April 25, 2009

Finally I can introduce a special person as well as the executor of the following recipe ... She and Paul, and the series: you know but you just seem like a lifetime ago ... It is' clear, is sociable, is positive, caring and my friend! (_ ^ -) I consider it something of a GURU ... a culinary guide and spiritual: the kitchen is just spectacular, does things to make you crawl on the ground and the language then I can listen and advise and always calls me when I need Meet her ... Paola with her cake mousse ...
Ingredients for the dough and the filling:
450gr dark chocolate
125g of butter
150 grams of sugar + 2 tablespoons
2 tablespoons of brandy
9 egg yolks - 9 egg whites
Ingredients for the frosting:
100ml double cream
100g of dark chocolate
half a tablespoon of brandy

Process
Before weighing the dough that will hold the cup final because it must then be divided into three equal parts. Melt chocolate in a bain marie 450gr with 125gr of butter. Once melted add 2 tablespoons of brandy, stir and set aside. Separate the yolks from the whites. Beat the egg yolks with 150 grams of sugar so they are well blended. Now unitegli mixing the melted chocolate from the bottom up. Whip the egg whites until stiff and add 2 tablespoons of sugar.
Finally, mix gently 2 compounds. At this point you have to divide the mixture into 3 equal parts. 2 shares will be used for the 2 bases to be cooked in a mold 22 cm in diameter and the third party must be stored in the fridge for the filling. The 2 molds lined with baking paper and pour 1 / 3 of the prepared mold. Bake for 15-20 minutes at 160-170 ° in a ventilated oven, lower grille, or 180 ° static
the central grid. Let cool and not worry if the bases are lowered ... it is normal! Assemble the cake: Pour the mousse on a base and cover with the other base and store it in refrigerator 4-6 hours.
Half an hour before serving, but if you have to first bring it to a friend's house, merge into a thick-bottomed pan 100g of chocolate with 100 grams of cream and half a tablespoon of brandy. Pour the icing on the cake layer with a spatula and put it back in the fridge.

Paula suggests: It 'a really good sweet and more' days pass more 'becomes good. You all know the kinder delice .... It 'the same !!!!!!!!!!!!!!