Add another third of the meringue over the cream of yolks and mix well. The remaining meringue an e

I saw this recipe from Martha Stewart and I can tell you that fascinated me immediately. It was expected, only abound in layers of chocolate. So I spent a lot of thought and I went to work. The result? Absolutely divine !!! I think it was the best chocolate cake ever eaten me, at least so far. Hardly I could saturate with one slice (although it is consistent) and look forward to restoring her opportunity again. resume Until that time comes it will take less time, but I enjoy a picture perfect left and taste memory.
150 grams sugar
I can not deny that some work is in this cake, but worth every effort. resume The three layers of chocolate and one of the cream will fully satisfy your sweet tooth and will reward the effort
Prepare a cake with removable walls 21 to 23 cm diameter. Wallpaper with baking paper and butter the sides anoint them. Biscuits milled using robot and then add the melted butter and blend. Put the biscuits on the bottom tray and press well to form a scab. We climb the sides of the crust and pan, top up if possible. Bake crust for 10 minutes in preheated oven at low heat (150 degrees). Remove the pan from the oven, leave it aside and increase the heat to 175 degrees. resume
We prepare the chocolate cake contains no flour. resume Separate yolks from whites. Melt butter with chocolate on low heat or bain-marie then leave aside until it cools slightly composition. Separately mix coffee with vanilla extract and espresso spoon.
Add another third of the meringue over the cream of yolks and mix well. The remaining meringue an easily incorporate movements from the bottom up, not losing volume. We biscuit dough over crust and bake it for about 40 minutes. The edges should come off easily but middle tray must seem a little immature. Put pan on rack to cool. When cake is cooled completely cover it with aluminum foil and a dam cold for about 2-3 hours.
Creams chocolate. Put the milk in a thick-bottomed pot over medium heat. In a bowl mix the cocoa, sugar, starch and salt. Add the egg yolks and mixing well. When it's hot milk over the yolks put 2-3 tablespoons, then transfer resume the whole composition in the stove. Marim easy to fire and stir continuously until it thickens. We stop fire and add the butter, chocolate and vanilla extract. resume Homogenised resume cream then cover with foil and give cold food. When completely cooled cream is poured over top and a level.
Now even got rid of complicated parts, will do just cream. Whipped cream to a mixing well with the vanilla sugar until it becomes foamy, put it over cream and cake cold dam for at least 2 hours before serving.
A generously portioned slices (you will not be sorry) using a knife dipped in hot water and wiped well, then serve with great appetite. Enjoy! And because March is the last edition of the challenge Dulce Roman, I'll send Elena recipe is honorary resume host of this month.
Laura Nechita
Liana10
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March 19, 2014
cake looks great! I am a chocoholic and certainly will not! but I have a question: 32 Oreo biscuit sandwiches, ie 32 or 16 sandwiches halves, ie 64 half? complete with cream? Thank you!
Paula Gafitescu
Congratulations recipe, but not much respected in the original recipe quantities ...: P I mean that they were all reduced proportionally as "6 ounces good-quality dark chocolate" = 170 gr dark chocolate resume - you used 140 gr "six resume large eggs, separated "= 6 yolks you use four ... etc
Dear Bogdan. My recipe is adapted from Martha's recipe, I met exactly the quantities / volumes and do not think I said that. I only put 4 eggs because so it seemed to me reasonable to tray I used it's somehow a problem with that?
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