Hi Everyone,
I had to share this recipe with you.
I know there are a lot of people who have Celiac and can't eat Gluten so....
Here it is :)
Ingredients:
For the base (in a 24 cm diameter pattern):
200 grams of dark chocolate
1/4 cup (60 ml) milk
5 eggs separated at room temperature
1/2 cup (100 grams) sugar
For the Cream :
2 containers (500 ml) 38% sweet cream
1 cup (240 ml) milk
1 bag (80 grams) instant vanilla pudding
For coating:
100 grams of dark chocolate
1/3 cup + 1 tablespoon (100 ml) heavy cream
How to prepare:
The base: Preheat the oven to 175c degrees. Melt the chocolate and milk carefully in the microwave and mix well until a uniform mixture is obtained. Cool a little. Gradually add the yolks, each time one yolk, whisk well and add the next yolk.
In the mixer bowl beat the Egg Whites at high speed until white foam is formed, gradually add the sugar and whisk until soft but firm foam is obtained. Transfer a third of the foam to the chocolate mixture and with the help of a marinade fold well. Transfer the chocolate mixture to the Egg white foam and fold gently until a uniform mixture is obtained.
Transfer the batter to the baking pan and bake for 20 minutes. The cake will swell greatly while baking and shrink in a cold. Completely refrigerated.
When the cake cooled down gently move a sharp knife in the walls of the mold and releases the spring. Place a slide in the inner wall for the cake and close the spring (optional – it helps to look more even).
Prepare the Cream: In the mixer bowl beat the sweet cream, milk and pudding into a soft whipped cream. Transfer a third of the filling to a sack with a jagged fairy, the rest of the filling spread in a uniform layer on top of the base. Align with an appropriate tool. Refrigerate while the coating is made.
To prepare the coating: Carefully heat the sweet cream and chocolate in the microwave, mixing well until a smooth liquid mixture is obtained. Cool slightly, but still make sure the mixture is liquid. Pour over the filling and toss the cake so that it is evenly expected. Refrigerate for about 10 minutes. Toss the rest of the filling in circles on top of the coating – from the outer circle inward. Refrigerate for about 2 hours before serving.
The cake is good for 3 days in a fridge.
I hope you find it useful and tasty.
I know I do.
Please upvote and share this post :)
P.S
Is good to come back.
