Chocolate cake Ernie Kofer
Preparation. Chocolate cake Ernie Kofer
Juicy, fragrant, with a delicate flavor of Amaretto – the famous dessert Switzerland.
- Dark chocolate – 150 g
- Eggs – 4 pcs
- Hot water – 4 tablespoons
- Sugar – 5 tablespoons
- Vanilla powder – 1 tsp
- Vanilla sugar – 1 tsp
- Flour – 2 tbsp
- Cocoa – 1 tbsp
- Cornstarch – 1.5 tbsp
- Baking powder – 1 tsp
- Cream – Article 0.5.
- Amaretto – 2 tbsp
- Roasted hazelnuts – 30 g
- Oil – 150 g
- Powdered sugar – 5 tbsp
- Chocolate chips – 80 g
Whisk yolks to white sugar. Once the whipped egg yolks, add the boiling water and the vanilla sugar.
Tip: boiling brew yolks slightly and give a completely unusual consistency biscuit.
Next, add the sifted flour, starch and cocoa. In a fairly stiff dough, add the Amaretto. Hazelnut fry in a pan, cool and chop. Chilled whites whisk in a thick foam, add the remaining sugar. Then connect with hazelnuts. Constantly vymeshivaya dough, connect it to the proteins. Shape Cover the parchment and lay the dough. Bake for 15 minutes at 190 degrees. Ready cake cool.
Tip: Knead the dough by hand to preserve the lightness.
Dark chocolate melt in a water bath. Cool and pour into a disposable cup. Put in the fridge to pour.
Glaze. Proteins little whisk until light foam. Place in a water bath, add cubes of chocolate and butter. Once all the ingredients are joined together, remove from heat, add sugar and Amaretto.
Cream. Whisk the melted butter at room temperature until the consistency of thick yellow baked milk. Add the cold cream.
Frozen chocolate, take the cup and slice of chocolate chips.
Tip: If cutting with chocolate chips crumble, leave it at room temperature for 30 minutes.
The cooled cake cut in half and brush with glaze, cover the second half of the cake. The top of the cake grease with a cream, garnish with chocolate chips and berries.