http___www.tanjir.ba_napravite-ukusni-cokoladni-mousse-kolac_1.xml
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DUCHESS CAKE Preparation Method : - Cream the butter with the sugar, vanilla sugar, and flavoring. Whisk until firm and smooth. - Gradually beat in the egg yolks at 30 second intervals, beating well after each addition. - Combine the ground almonds and baking powder and beat with the chocolate at the top speed. - Beat the egg whites and carefully fold them into the mixture. - Grease a 10in loose-bottomed cake pan and line it with nonstick baking paper. - Transfer the mixture to the prepared pan and place on the middle shelf in a preheated 375°F/190°C oven. - Bake the cake base for 45-55 minutes. Unmold the base onto a wire rack covered with nonstick baking paper and leave to cool. - To make the butter cream: make the pudding with the sugar and milk following the instructions on the package. - Leave to cool, stirring occasionally. Cream the butter and gradually stir into the pudding. - Cut the cake base in half horizontally; spread the butter cream over the bottom layer. - Sprinkle the filling with the chopped truffles. Place the other layer on top and press down lightly. - Bring the sugar and the water to a boil until dissolved. Add the finely chopped chocolate and stir until glossy. - Pour the frosting over the cake and decorate with the remaining chocolate truffles. INGREDIENTS For the dough - 75 grams softened butter of margarine - 6 tablespoon sugar - 1 package vanilla sugar - 1 tablespoon rum extract - 5 egg yolks - 400 grams ground almonds - 2 teaspoon baking powder - 150 grams grated chocolate - 5 egg whites For the filling - ½ package chocolate pudding mix - 3 tablespoon sugar - 175 ml milk - 15 grams softened butter - 100 grams chocolate truffles, chopped - 115 grams baking chocolate For the frosting - 1 tablespoon sugar - 3 tablespoon water - 100 grams plain baking chocolate, finely chopped - For the decoration - 16 chocolate truffles ©Copyright 2012, lekhafoods, All Rights Reserved
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Napravite ukusan čokoladni mousse kolač Sastojci: 150 g tamne čokolade 50 g mliječne čokolade 160 g maslaca 5 bjelanaka 5 žumanjaka 2 g soli 100 g šećera 1 vanilin šećer 110 g mljevenih lješnjaka vrećica pudinga od čokolade 2 g praška za pecivo Priprema: Čokoladu razlomite na komadiće i zajedno s maslacem otopite na pari pa ostavite da se hladi. Bjelanjcima dodajte soi istucite čvrst snijeg. Žumanjcima dodajte šećer i vanilin šećer te miješajte električnim mikserom dok smjesa ne postane bjelkasta, tada u nju umiješajte smjesu od čokolade i maslaca i snijeg od bjelanjaka. Mljevene lješnjake pomiješajte sa praškom za pecivo i dodajte u prethodnu smjesu. Lagano u smjesu umiješajte sadržaj vrećice pudinga od čokolade. Kalup za torte promjera oko 26 cm obložite papirom za pečenje i pecite u prethodno zagrijanoj pećnici na 170°C oko 30 minuta. Prije posluživanja mousse ohladite i ukrasite mousse kolač sa kakaom u prahu.