Can You Fix A Snowboard With Gorilla Glue

superchoccolatosa

Here I am new here, obviously the time to update the blog with new choccolaterie was not enough and so it's been a bit 'of time since the last time ... but as they say: better late than never ...

So this time I said this is a cake supermegachoccolosa I got the recipe from a book called "chocolate / cakes" but I changed a bit 'because the original predict with hazelnut cream filling, but not having nuts in the house I decided to make a layer of whipped cream and a chocolate pastry cream and now I bring it:

Ingredients: 3
cake tins of diameter 20 cm about
buttered and lined on the bottom

55 gr.
cocoa powder 300 gr.
self raising flour 1 / 2 teaspoon salt
1 / 2 teaspoon baking powder
125 gr. of butter at room temperature
200 gr.
granulated sugar 3 large eggs, beaten
1 teaspoon vanilla extract 100 ml of milk


For the chocolate icing
3 tablespoons cocoa powder 15 grams
.
of butter at room temperature 1 tablespoon maple syrup 1 egg white

200 gr. icing sugar sifted

For
4 egg creams
4 tablespoons
flour 5 tablespoons sugar 400 ml milk

zest of 1 lemon

1 250 ml of milk chocolate (I used white)

Sift the cocoa into a heatproof bowl, then add 125 ml of boiling water for a creamy paste and let cool.
Sift the flour, salt and baking powder.
Put the butter in a bowl and mix with a wooden spoon or a whisk until it will be creamy. Add all the sugar and continue to stir until mixture is light and fluffy. Gradually add the eggs and vanilla, then slowly, even the chocolate mixture previously cooled. Mix with a large metal spoon and dilute the mixture with milk. When well blended will divide into 3 trays spread evenly over the bottom. Preheat the oven to 190 degrees and cook for about 20 minutes until firm to the touch will be. Then flip the pans on a wire rack, remove the parchment paper and let cool.

To prepare the cream, Whip the egg yolks with sugar, melt the milk and flour in a aggiungerte lemon zest or vanilla bean.

Stir the milk with the flour and mix gently everything.

Simmer the cream over low heat and stir constantly so as not to create lumps.

Then remove the lemon zest and let it cool Once the cream has cooled, begin to whip the cream, then I divided the mixture into two parts, I built a sweet cream custard trying not to remove the cream Chantilly, and the other I paid the tablet ciocc Olate dissolved in a water bath with a little 'milk and I added two tablespoons of whipped cream here

To prepare the frosting

sift the cocoa in a heatproof bowl, add butter and maple syrup, then pour 125 ml boiling water to obtain a paste thick and creamy. Add the egg white with no whip, and with a wooden spoon or an electric mixer, mix little by little sugar icing veloper have a smooth creamy and easily spreadable. Pour the icing on the cake and gently splamate up to cover it entirely. Let stand for several minutes and then serve at room temperature.

course after having filled the layers of the two creams, I covered the cake with whipped cream and then I poured the frosting.

If you wish to fill with hazelnut cream shown in original recipe directions here:

225 ml maple syrup 2 egg whites

4 teaspoons chopped hazelnuts

Pour the syrup in a thick-bottomed pan to medium sized and bring to boil, this will take about 5 minutes you careful because the syrup can bubble out while if the temperature is too high. While the syrup boils the egg whites. When the syrup is ready add the egg whites, stirring constantly until the mixture is very thick and creamy and add the nuts after they have been chopped.