My cake was made from a book that described satinaldig the weekend. Actually there were delicious chocolate recipes in the book, but all my material is ready in my hand because it’s the only recipe I did it. I couldn’t stay faithful to the original recipe because I wanted to prepare the pattern 20 cm, 23 cm mold was used in the original recipe. Therefore a small quantity I made the changes.
The owner of this pie I haven’t seen in a long time and I miss my friend so much it was for. Yesterday, chat, gossip, by complete we ate together, enjoying the last stages. If you keep a chocolate attack, I suggest you try and never unfed. While preparing this post I got a slice with my coffee now. Mmmmm….
100 gr. soft unsalted butter
1 cup walnuts
2 frame packet dark chocolate
3 egg(white and yolk separated)
1 cup granulated sugar 1 finger missing
1 package of cream (200 ml.lik)
Delete 1 tablespoons granulated sugar
1 teaspoon vanilla
Your oven to 150 ° heat. Clamp your oil a 20 cm mould with flour. Put the walnuts into pieces with the chocolate to Rondo. So pulling 3-4 times less staccato-sized pieces will remain pull. The butter in a separate bowl, stir for 2-3 minutes with two-thirds of the sugar. Add the egg yolks one by one. Oily pour the mixture into the pecan mixture.
Whisk the egg whites until foamy. Then add the remaining sugar, whisk until sugar dissolves. With the help of a spatula in pecan-chocolate mixture, and stir.
With a spatula pour the mixture into the mould and correct. Warmed in the oven and bake for 60 to 70 minutes. Towards the end of time, eat the pie with a toothpick to check that it is cooked. Do not remove the clamps until the pie cools thoroughly. Pie will be very soft because the bottom of the mold do not separate from the service, that way you can make. On top of the cream, sugar and vanilla with a mixer with whisk. Make shapes with melted chocolate on top and cover your pie cold cream the garlic. Allow to cool in the fridge for at least 1 hour after you can serve it.