Chocolate Cake
 |
Ingredients (for 1)
15 cm (5.9 inch) circle pan | | *Chocolate Cake | butter
sugar
yolk
black chocolate
cake flour
| 50g
25g
40g (from 2)
50g
50g
|
| *Merengue
| albumen
sugar
| 60g (from 2)
25g
|
| *Ganache
| fresh cream
black chocolate
| 100g
50g
|
|
|
|
|
|
|
|
|
| * |
Place the circle of baking paper in the base of the pan. |
 |
|
10. |
Slice the surface to flatten. |
 |
| 1. |
[Chocolate cake]
Cream the butter. |
 |
|
|
Turn the cake. |
 |
| 2. |
Add the sugar and whisk until fluffy. |
 |
|
11. |
[Ganache]
Melt the chocolate in a bowl of hot water, 50 degrees (122 degrees F). |
 |
| 3. |
Add the yolk and whisk until incorporated. |
 |
|
12. |
Pour the hot fresh cream and stir until smooth. |
 |
| 4. |
Add the melted chocolate and whisk until incorporated. |
 |
|
|
|
 |
|
|
 |
|
|
|
 |
| 5. |
Look at this recipe to make Merengue. Add the half merengue. |
 |
|
13. |
Tap the bowl to let out air. |
 |
| 6. |
Add the sifted flour and fold until half incorporated. |
 |
|
14. |
Cool the ganache until 30 degrees C (86 degrees F) in a bowl of ice water. |
 |
| 7. |
Add the merengue and fold until incorporated. |
 |
|
15. |
Coat the cake with ganache. Chill the cake in refrigerator. |
 |
|
|
 |
|
16. |
Decorate the surface with the ganache. |
 |
| 8. |
Pour the mixture into the pan. |
 |
|
|
|
 |
| 9. |
Bake at 180 degrees C (356 degrees F) for 30 minutes. >> |
 |
|
|
|
|
|
Turn out onto a rack, using a knife. |
 |
|
|
|
|
|
