How I sweetened flux with the chocolate of Nathalie, receipt of Trish Deseine
That will not have you escaped: I am caramel and chocolate fan. “How I replaced sugar in the bottom landing to the chocolate of Nathalie”… could have been a title evoking a solution light… that nenni! I am not with that close… and it is without any scruple that I go on the contrary, you to bombard well weighed calories! Attention the eyes and the papillae, it is… party!
Do the flux with the chocolate of Nathalie, receipt of Trish Deseine, you know? Not? … not yet? Then you have chance well, and I envy you, because a beautiful surprise awaits you. Imagine a flux any chocolate, marrowy in heart, almost wet, with melting consistency… a savour which improves last a few days (it is recommended besides to carry it out minimum the day before for the following day)
Do the flux with the chocolate of Nathalie, receipt of Trish Deseine, you know? Not? … not yet? Then you have chance well, and I envy you, because a beautiful surprise awaits you. Imagine a flux any chocolate, marrowy in heart, almost wet, with melting consistency… a savour which improves last a few days (it is recommended besides to carry it out minimum the day before for the following day)
Many are the variations which I applied “to Deseine”, to see an example here, or anotherthere, and for me the name of the lady indicates from now on this cake fetish. If there were only one of them (with the chocolate) to retain, it would be indeed that one!
Some time ago, I replaced half of the caster sugar contained in the receipt of “known as-Deseine” (either 250g at the base nevertheless!), by sugar 100g and… 150g approximately of fool to caramel.
It absolute F-was drunk-lous!
This chocolate cake with the caramelized perfume is even more marrowy, even more trying, even more delirious! The apparatus enriched by fool to caramel, therefore of fresh cream, is incredible. I let to you test!
Tadaaaam! … receipt!
Melting with the chocolate sweetened partially with the fool caramel
Some time ago, I replaced half of the caster sugar contained in the receipt of “known as-Deseine” (either 250g at the base nevertheless!), by sugar 100g and… 150g approximately of fool to caramel.
It absolute F-was drunk-lous!
This chocolate cake with the caramelized perfume is even more marrowy, even more trying, even more delirious! The apparatus enriched by fool to caramel, therefore of fresh cream, is incredible. I let to you test!
Tadaaaam! … receipt!
Melting with the chocolate sweetened partially with the fool caramel
for the fool with caramel:sugar -100g-2 water càssalted butter -50g-7 càs of fresh cream
Prepare initially your caramel with the cream. Dissolve sugar and water in a pan, without turning.Leave buller to bring to caramel consistency.Out of fire, incorporate butter, while turning highly to mix.Then add the fresh cream, always while turning highly.Let cool it, it is ready!
Cake, ingredients for 6 to 8 shares:
-200g of very good minimum black chocolate with 64%-200g of very good butter -5 eggs -1 càs of flourcaster sugar -100g
for the fool with caramel:
sugar -100g-2 water càssalted butter -50g-7 càs of fresh cream
Prepare initially your caramel with the cream. Dissolve sugar and water in a pan, without turning.Leave buller to bring to caramel consistency.Out of fire, incorporate butter, while turning highly to mix.Then add the fresh cream, always while turning highly.Let cool it, it is ready!
Cake, ingredients for 6 to 8 shares:
-200g of very good minimum black chocolate with 64%-200g of very good butter -5 eggs -1 càs of flourcaster sugar -100g
To carry out the cake:
Make heat the furnace with 190°.Dissolve together with the bain-marie, the chocolate of pieces and butter.Add the caster sugar 100g and let cool a little.Add one by one, each egg, while stirring up well between each, in order to incorporate them completely, Your paste must be brilliant and quite thick. Then add approximately 150g fool to caramel. Lastly, add the flour and smooth the mixture well.Pour in a round antiblocking mould from 20 to 22 cm in diameter, or a square of 22 cm (not more, the cake must preserve thickness) or paper your traditional greaseproof paper mould, then charge for approximately 15/20 minutes.Leave the furnace.The cake must be slightly trembling in the medium.Let cool on a grid. Taste if possible only as from the following day, and take care not to decorate that at the last time with the remainder with fool, not to soften the cake.
Foot-note: three days after, this cake was excellent
Make heat the furnace with 190°.Dissolve together with the bain-marie, the chocolate of pieces and butter.Add the caster sugar 100g and let cool a little.Add one by one, each egg, while stirring up well between each, in order to incorporate them completely, Your paste must be brilliant and quite thick. Then add approximately 150g fool to caramel. Lastly, add the flour and smooth the mixture well.Pour in a round antiblocking mould from 20 to 22 cm in diameter, or a square of 22 cm (not more, the cake must preserve thickness) or paper your traditional greaseproof paper mould, then charge for approximately 15/20 minutes.Leave the furnace.The cake must be slightly trembling in the medium.Let cool on a grid. Taste if possible only as from the following day, and take care not to decorate that at the last time with the remainder with fool, not to soften the cake.
Foot-note: three days after, this cake was excellent
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