1 xícara (chá) of water (240 ml) ¾ xícara (chá) of sugar (140 g)
100 g of butter (9 colheres of soup)
540 g of chopped medium bitter chocolate (4 xícaras de chá)
6 eggs Coverage
1 xícara (chá) of fresh cream of milk (240 ml)
240 g chopped medium bitter chocolate (1 ½ xícara de chá cheia) preparation mode 1º) In a panela, place
1 xícara (chá) of water and
¾ xícara (chá) of sugar and lightly over medium heat, always mixing, até ferver and or sugar dissolve.
Lower the heat and cook slowly for 5 minutes until it forms a sugar broth. book. 2º) Melt, in another panela, 100 g of butter in low heat. As well as making it liquid, add
540 g of chopped medium bitter chocolate and mix well that the chocolate also melts and makes it smooth cream.
Add the sugar broth (feita above), turn off the heat and let it cool. Add 6 eggs and mix well to form a homogeneous cream. 3rd) Paste a round shape with a false bottom (24 cm in diameter X 8 cm in height), spread with butter.
Line the bottom with parchment paper and cover tightly, on the outside, with aluminum foil so that the water from the bain-marie does not catch the food. 4º)
Place the chocolate mixture inside the mild form in the medium oven, pre-baked at 180°C, in a water bath for 50 minutes. After this time, remove from the oven and allow to cool completely.
Coverage 5º) Place in a panela 1 xícara (chá) of fresh and mild milk cream on the low heat until it is skimmed.
Remove from heat, add 240 g chopped medium bitter chocolate and mix to form a homogeneous cream and melt chocolate.
Let cool. Place this cream on the ready cake (reserved on top), shaking it to form it to flatten it. Mild for geladeira until firm coverage (+/- 2 h). Unformed and serve immediately with whipped cream or sorvete de creme
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