As they say .. when a Dolcino born by chance ...
Ingredients for discs
100 g flour 150 g sugar
50 g of potato starch
200 g dark chocolate 70%
5 egg yolks
150 g egg whites 120 g of butter
4 g of baking powder for cakes
50 g pecan
50 g pistachios
Perla coverage
200 g of dark chocolate
25 g of butter 1 tablespoon glucose syrup
Per la finitura
200 g di passata di albicocche
10 albicocche sciroppate
Preparate la base alla frutta secca:
Preriscaldate il forno a 180°C.
Dividete lo zucchero in due parti e con una montate dapprima gli albumi mentre con la rimanente metà montate i tuorli sino a farli diventare soffici e chiari.
Setacciate la farina insieme alla fecola e al lievito e mettete da parte.
Coarsely chopped nuts and set aside.
Melt the chocolate in a double boiler with butter and when everything is mixed well incorporate it mounted to the yolks and sugar.
Mix well with a hard rubber spatula, then add gradually the flour.
Incorporate the egg whites last.
casting the resulting mixture on a roasting pan covered with parchment paper and bake at 180 degrees for the first 10 minutes, then lower it temperature to 160 ° and continue cooking for another 25 minutes.
Once cooked allow to cool well and pairs of disks of cake.
On each spread a light veil of pureed apricot.
I've placed them in the freezer for 10 minutes then I started to prepare the glaze by melting the ingredients in a water bath. Take
discs, place them on a wire rack resting on a baking sheet and sprinkle with the chocolate icing.
Let them dry, then decorate as desired with chopped apricot and chocolate decorations.
0 comments:
Post a Comment