Bottomless chocolate tart
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Chocolate, chocolate, chocolate! Very good tart, creamy and intense chocolate taste. If you are an amateur, it is perfect :)
- 170 g dark chocolate with 70% cocoa
- 80 g butter
- 4 eggs
- 100 g of sugar
- a pinch of salt
- 30 g flour
Preparation time: less than 60 minutes
RECIPE PREPARATION Bottomless chocolate tart:
Heat the oven over medium heat. Grease a form with removable walls (24 cm) and cover it with baking paper (I covered it with flour).
Break the chocolate into pieces and melt with the butter in a bain-marie. Allow to cool slightly. Beat eggs with sugar and salt with the mixer in a large bowl until a frothy cream is obtained. Add the chocolate mixture and mix carefully on low speed. Sift flour on top and incorporate into the dough. Fill the prepared form and smooth the surface. Bake for 15-20 minutes at 2-3 steps until the surface hardens and feels elastic. Remove from the oven and leave to cool in the mold. After it has cooled, remove and cut into slices, powder with powdered sugar and optionally with cocoa.
Chocolate chip cake
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Chocolate cake with peach jam
20ml fine orange liqueur or freshly squeezed orange juice
a little flour for the wallpaper form
250 ml natural whipped cream, sweetened and vanilla for serving
For dark chocolate cream:
20 teaspoons of Râureni peach jam
Melt the chocolate on the steamer. Place soft butter, powdered sugar and vanilla in a mixing bowl. Mix well until creamy and fluffy. Separate the eggs and add the yolks one by one and mix well after each one. Pour the melted chocolate and incorporate well.
Beat the 6 egg whites with a pinch of salt and gradually add the caster sugar. The foam must be glossy. Pour the foam over the butter composition and sift the flour on top. Incorporate lightly, from top to bottom, until the composition is homogeneous, but still airy. It must remain moist and creamy and not become dry and spongy.
Choose a shape and grease well with butter and line with flour. If it has a detachable bottom, it will also be lined with baking paper. Preheat the oven to 170C. Pour the composition into the form and level gently with a spatula. Bake for 50-60 minutes.
When baked, turn the countertop on a kitchen grill and leave to cool for 20 minutes. Only later does he peel off the sheet of baking paper from his bottom. Return it to its original position and place it back in the form in which it was baked. Leave it to cool.
Meanwhile, make the dark chocolate cream. Put the cream on the fire, let it boil, then take it off the heat and put the chocolate on the grater. Prepare the gelatin according to the instructions on the package, then incorporate it into the chocolate composition.
When the countertop has cooled, take it out of the mold again and cut it with a knife with a long and well-sharpened blade into 2 transverse sheets. Choose the most beautiful and smooth sheet and place it on top.
Put half of the dark chocolate cream over the first slice, then Râureni peach jam, then the rest of the cream and then put the second slice on the counter.
To prepare the icing, put the sugar, water and chocolate in a saucepan. Bring the pan to a boil over medium heat for 5 minutes. Turn off the heat and remove from the heat. Let it cool for a few minutes. Stir occasionally, but very lightly.
Pour the icing over the cake with a spatula in a single circular motion. Leave for a few hours at room temperature, not in the refrigerator.
Built-in bottomless knock box L. 138mm - D. 152mm - H. 95mm
Delivery time: for: "IN STOCK"
1-3 working days "CUSTOM MADE"
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Made of high quality stainless steel, this built-in knock box has a small footprint, making it fit on the work table and with any multifunctional recycling bin.
The impactor bar is welded on both sides, which not only secures it but also strengthens the sides.
The replacement rubber plug helps protect your filter holder and reduces noise.
The surface of the rubber gasket protects both the worktop and the fingers of the preparer.
It is also easy to replace.