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For: 6 servings Time: 2 hours + 4 hours rest Difficulty: easy
You need: Biscuit:, 100 g white almond paste, 40 g icing sugar, 40 g caster sugar, 1 whole egg, 2 egg yolks, 2 egg whites, 25 g flour, 15 g cocoa powder, 25 g dark chocolate, 25 g butter, Ganache:, 170 g dark chocolate, 270 g liquid cream (170 + 100), Glazing:, dark glaze Technical Stages:
Prepare all ingredients.
Melt chocolate and butter in a micro-wave. Mix thoroughly.
Mix the almond paste along with icing sugar...
...egg yolks and the whole egg...
...until blanching of the mixture.
Add the melted preparation of chocolate and butter.
8 And at last. . 12 Add the beaten whites to the chocolate preparation. Baking on tray would be ideal.. 16 17 . 11 Thicken them with caster sugar. Pour the boiling cream on the chocolate cut in pieces. cocoa and sieved flour. Ganache: Bring 170 g liquid cream to a boil. 9 Mix. 13 Pour this mixture in a cake pan. 14 Bake 15 to 20 minutes at 180°C.... 15 When finished.leave to cool.. 10 Beat the egg white firm using an electric beater.
. Leave to harden in the fridge for about 4 hours. 26 27 Cover with the second disk of chocolate biscuit. 23 Cut out disks of dough. 21 Add this whipped cream to the chocolate preparation. If no mousse ring..and leave to cool until the preparation temperature goes down to 30°C. 19 .18 Mix well. 22 Set aside.. 24 Place one disk at the bottom of a mousse ring with a minimum height of 4 to 5 cm. you may superpose 2 tart rings.. (see photo) 25 Coat completely with chocolate ganache.. 20 Beat the liquid cream into whipped cream.
Heat a bit of dark glaze in the microwave or in the oven. You may decorate the surface of the cake with chocolate shavings or candy crumbles such as M&M's. 31 Store in the fridge until serving dessert. 29 Glaze the surface of the cake with the dark glaze taking care to place the cake on a rack above a hollow dish to collect the excess glaze.28 When the cake is cold. remove from the mold. . Smooth it using a whisk and leave to cool a bit. 30 Tap the grid to remove the excess glaze.
20 g water. 35 g egg yolks. beating at low speed.Illustrated recipe Printable version For: 4 servings Time: 50 minutes Difficulty: easy You need: 40 g sugar. 4 Cook the sugar at 121°C (250°F) (use a sugar thermometer). 10 g de coffee alcohol Technical Stages: 1 Prepare all the ingredients. Speed up the hand mixer. 3 Mascarpone cream: Soak gelatin in cold water.Tiramisu Non-illustrated recipe . Let it cool and add the alcohol. 5 6 Pour this cooked sugar on the egg yolks. Add the coffee powder. 170 g mascarpone. 10 g de dehydrated coffee. 4 leaves gelatin. 2 Prepare the coffee syrup : Bring the water to a boiling point. 35 g de sugar. . 50 g sour cream. Keep aside. 65 g whipped cream Syrup : 100 g water. 1/2 vanilla pod. Beat until the mixture doubles in volume and gets slightly pale. Add sugar and let it boil for 2 to 3 minutes until the sugar has completely melted.
you may use a wooden spatula. 12 Cut the genoise in two layers.. Put a second layer of genoise which will have also been cut to a smaller diameter than the pan. Add the whipped cream in which you'll have emptied half a vanilla pod. 15 16 Garnish with a layer of mascarpone cream until half-height. Do not keep refrigerated (because of the gelatin). 14 Punch the biscuit with the cold coffee syrup. Beat until fully cooled. etc. 8 Blend the mascarpone and creme fraiche to get a homogeneous mix. You can also use crumbs like on the picture. Use it quickly.. 13 Cut a round circle of genoise with a smaller diameter tahn the cake pan. If you prefer.7 Drain the gelatin and add it to the warm mixture. 9 Gently mix the first and second mix. 10 Don't beat too much so that the mixture stays fluffy. joconde biscuit. . You can also use a different sort of biscuit (like here) (ie savoy biscuit. 11 The cream is ready.).
18 Add the remaining mascarpone cream up to the rim. unmold the cake by passing the blade of a knife between the cake and the pan. 21 Serve immediately. .17 Punch the biscuit again with the syrup. 19 Smooth and keep refrigerated for a few hours. Sprinkle with cocoa powder. 20 Before serving.
.Illustrated recipe Printable version For: 6 servings Time: 1 hour Difficulty: medium You need: Fondant: 200 g dark chocolate. 90 g sugar. . 1/4 litre liquid cream Syrup: 1/4 litre water. 2 Chop the chocolate in small bits.. 125 g sugar. beat the liquid cream.. Cut the genoise horizontally in two or three equal layers.Valentine's Cake Non-illustrated recipe .. including the genoise and syrup. 90 g flour Decor: 200 g dark chocolate (coating).into whipped cream. 4 Meanwhile. 5 6 . Place one piece on a cake stand with a stainless steel mousse ring. Rum or Grand-Marnier Génoise: 3 eggs. icing sugar Technical Stages: 1 Prepare all the ingredients. 3 Place in a pan and melt it in a bain-marie or micro-wave.
13 Pour this mixture on the rest of whipped cream and delicately mix using a rubber spatula..and smooth the surface...until you obtain a smooth preparation.7 Flavour the cooled syrup with your favorite alcohol (rum. 11 Add 1/4 of the whipped cream... Leave to harden in the fridge. 10 .. 12 . .and mix with whisk until you obtain a smooth preparation..... .. 15 16 Fill the mousse ring with this chocolate cream.stir it until very smooth. 9 Once the chocolate is melted.. grand-marnier..) 8 Soak the genoise with the syrup.... 14 ...
. Place them evenly. 19 Using a curved metal spatula.. 25 26 .....and pinch them with the tips of your fingers to flute them. 23 Cover the whole cake. 20 Remove the sheet from the fridge when congealed but still soft (above all not cold or it will turn brittle).. 22 . remove bands of chocolate.... 24 Remove other bands.. 21 Using a triangular spatula.17 Melt the chocolate in a bain-marie or micro-wave..and place them on the perimeter of the cake. 18 . Leave it to congeale a few minutes in the fridge... evenly spread the chocolate over the entire surface of the sheet..and pour it on a very clean and dry pastry sheet.
.. 32 Bon appétit ! . 30 Finish with the center of the cake.in a round on the cake..27 .. 29 .. 28 Continue the same way.until the surface of the cake is completely covered.. sprinkle with icing sugar. 31 Just before serving.
then add the egg yolks and vanilla.Westphalian Cheesecake Ingredients (10 servings) CRUST: 1 x Shortbread. beat the egg whites until they form stiff peaks. See Recipe 22 CHEESECAKE: 1 1/2 c Cottage Cheese. Large. cottage cheese and cornstarch and blend well. 6 tb Butter 1/4 c Sugar. In a large mixing bowl. Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. . In another mixing bowl. Leave the cake in the oven to cool for 2 hours then chill. Small Curd 4 ea Eggs. do not beat. 1 Pk. Separated 8 oz Cream Cheese. Granulated 1/2 ts Vanilla Extract 1 ts Cornstarch Instructions Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve. Add the cream cheese. Blend until the mixture is light and fluffy. cream the butter with the sugar. then fold them into the cheese batter.
Cookies should also be chopped very finely. and mix thoroughly. Press onto bottom and 1 1/2 inches up side of springform pan. drizzle with melted butter and mix lightly.) Should have 1 cup of ground nuts. chopped nuts and sugar. . Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs.) 3/4 c Vanilla Wafer Crumbs 1/4 c Confectioners Sugar 1/4 c Melted Butter Instructions Chop nuts very finely in food grinder or food processor (a salad shooter works great. Combine crumbs.Crumb-Nut Cheesecake Crust Ingredients (1 servings) 5 oz Pecans (approx. put through twice.
Bake for 15 . melted and cooled (see note) 1 c Dairy sour cream 1 c Boiling water FILLING: 1/2 c Butter or margarine (1 cube) 1 12 oz package caramels. Pour one half into the prepared cake pan. baking soda and salt and set aside. eggs 1 1/2 ts Vanilla 3 oz Unsweetened chocolate. Blend in the eggs and beat until light and fluffy. stirring often. Beat well after each addition. Set aside. Remove from the stove and pour the mixture over the baked half of the cake. When cool. NOTE: melt chocolate in double boiler over simmer (not boiling water) Makes 12 servings. Alternately add the dry ingredients and the sour cream to the butter mixture. whipped cream or frost with your favorite chocolate frosting. caramels. Stir in the vanilla and melted chocolate. unwrapped 1 cn Sweetened condensed milk (not evaporated) Instructions Preheat oven to 350 degrees. prepare the filling. (Batter will be thin) Divide cake batter in half.20 minutes or until firm to the touch. Pour the remaining cake batter over the caramel mixture and return to the oven. and condensed milk in a sauce pan and melt over low heat.12 minutes. Beat the butter and sugar together in a large mixing bowl. and remove from the oven.Chocolate Caramel Fudge Cake Ingredients (12 servings) 2 c Cake flour 2 ts Baking soda 1/2 ts Salt 1/2 c Butter or margarine (1 cube) 2 c Granulated sugar 3 Lg. serve with ice cream. Mix butter. Bake 10 . . or until firm to the touch. Stir in boiling water. Meanwhile. Grease and flour a 9 by 13 cake pan. Sift together the cake flour.
pour over crust. 5 minutes.Lemon Delight Cheesecake Ingredients (10 servings) 1 1/2 c Graham Cracker Crumbs 1/4 c Sugar 1/2 c Margarine. . Beat egg whites. 1/4 cup sugar. mixing at medium speed on electric mixer unitl well blended. Add juice. cook. Combine crumbs. sugar and margarine. Softened* Instructions * Or use 2 8-oz containers of Philly soft cream cheese. over medium heat. Separated 1/2 c Sugar 1 ts Grated Lemon Peel 16 oz Cream Cheese. stir over low heat until dissolved. reserve 1/2 cup. Fold into cream cheese mixture. chill until firm. Melted 1 ea Env. Unflovored Gelatin 1/3 c Cold Water 1/3 c Lemon Juice 3 ea Large Eggs. gradually add remaining sugar beating until stiff peaks form. Soften gelatine in water. egg yolks. until foamy. Press remaining onto bottom of 9-inch springform pan. Gradually add to cream cheese. Top with reserved crumbs. and peel. stirring constantly.
melted and cooled 20 oz. Refrigerate and chill for 2 hours.Black Forest Chocolate Cherry Cake 2 eggs. Preheat oven to 350 degrees. well beaten cup heavy cream tablespoons sugar 6 tablespoons unsalted butter 16 oz pkg confectioner's sugar. beating until soft peaks from again. scraping down side of bowl often. Gradually add in 1/2 cup sugar. Let cool 10 minutes then remove from pans and allow to cool completely on racks. Gently fold in egg whites. egg yolks and chocolate. In a mixing bowl whip cream with sugar. sifted 1 cup sugar 3/4 teaspoon baking soda 1 teaspoon salt 1/3 cup salad oil 1 cup milk. Pour into prepared pans and bake for 30 . In a large mixer bowl sift together flour. Slowly stir into egg.35 minutes. Fold cream into chocolate. horizontally. Beat for 1 minute at medium. sifted 1/4 cup light cream 1 1/2 teaspoons vanilla extract Combine all ingredients in a bowl and refrigerate overnight. combine Kirsch and chocolate. drained 1/2 cup port wine 1 tablespoon Kirsch 3 drops almond extract 3 3 1 1 2 ounces semisweet chocolate tablespoons Kirsch egg. Add oil and 1/2 cup milk. Beat 1 minutes longer. can tart cherries. Drain thoroughly. Set aside. In the top of a double boiler. Split each layer in half. grease and flour 2 nine inch round cake pans. to make 4 thin layers. divided 2 ounces unsweetened chocolate. In a large mixer bowl cream butter and gradually add in half the . separate out yolks 1/2 cup sugar 1 3/4 cups cake flour. Add remaining milk. In a large mixing bowl beat egg whites until soft peaks form. 1 cup sugar and salt. Stir until melted and smooth. scraping down sides of bowl frequently. on electric mixer.
Whip 2 cups whipped cream with 2 tablespoons sugar and 1 teaspoon vanilla extract. Frost sides of cake with 1/4 cup whipped cream. Make another ridge 2 inches in from the outside edge. Sift confectioner's sugar over top. Garnish with dollops of remaining whipped cream. Gradually blend in remaining sugar. Spread third layer with 1 1/2 cups whipped cream and place atop second layer. Chill 30 minutes. Fill the space between the two ridges with the cherry filling. 1/2 inch wide and 3/4 inch high around the outside of the layer you just frosted. Chill 2 hours before serving. adding enough cream to make it a spreading consistency. Spread second layer with chocolate mousse and place unfrosted side atop first layer. With remaining frosting make 1 ridge. Top with fourth layer.sugar. Chill 30 minutes. Beat in 2 tablespoons cream and the vanilla extract. Spread 1/2 cup frosting on the cut side of a cake layer. . maraschino cherries and chocolate curls.
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