125 g of chocolate (chopped)
4 eggs (separate the whites from the yolks)
125 g of finely crystalline sugar for sprinkling,
50 g pecans (finely chopped)
250 ml of whipping cream,
4 tbsp maple syrup
For decoration :
chocolate leaves,
cranberries and icing sugar for sprinkling.
Preheat oven to 180 degrees. Grease and oil Shots paper or metal foil form (33h23 cm with high sides). Melt the chocolate in a water bath. Whisk the egg yolks with the sugar in a very thick and light cream - you need to do about 15 minutes. Laced slightly cooled chocolate and nuts.
Whip the whites in stable foam, and enter parts into a chocolate cream. Pour batter into prepared pan and bake for 20 minutes until the cake will not rise well. Place on a sheet of greaseproof paper, sprinkle with sugar and turn the top of the form.
Carefully remove the paper or foil with a biscuit. Cover with cling film and let cool.
Whip the cream with maple syrup in a persistent cream and spread it cooled chocolate biscuit. With underlying greaseproof paper gently fold into cake roll with the short side, moving up from him. Put a log on a dish seam side down, decorate with icing sugar, chocolate leaves and cranberries.
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