Ingredients
- 220 g wheat flour
- 250 g Sugar
- 200 g Butter
- 100 ml milk
- 70 g Cocoa
- 10 g Baking powder
- 4 pcs. Egg
- 5 g salt
- 50 g apricot jam
- 50 ml Water
- 50 g Dark chocolate
- 10 g Cream
- physalis
- passion fruit
- Powdered sugar
Directions
Steps
1 Done | In a mixer with a nozzle, a spatula beat 180 g of butter. Gradually add 125 g of granulated sugar. Enter 4 yolks at high speed one at a time. |
2 Done | Add, sifted through a sieve, 200 g of wheat flour, 70 g of cocoa powder, 10 g of baking powder and 5 g of salt. Knead at low speeds. Pour 100 ml of milk. |
3 Done | Beat with a mixer 4 proteins. Gradually add 125 g of granulated sugar. |
4 Done | The resulting meringue is gradually introduced into the basis for the test, mix. |
5 Done | Lubricate the baking dish with butter and sprinkle with wheat flour. We spread the finished dough into the form, evenly distributing. Bake in the oven for 20 minutes at a temperature of 200 degrees, and then another 40 minutes at a temperature of 160 degrees. |
6 Done | In a saucepan, we combine 50 ml of water and 50 g of apricot jam. Bring to a boil and soak the resulting syrup dessert through special holes |
7 Done | Cut 50 g of dark chocolate and melt in a water bath. Add 10 g of ten percent cream. |
8 Done | Cover the surface of the cake with chocolate ganache. Garnish with physalis, passion fruit, and icing sugar. Bon Appetit! |
