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As soon as I opened the May issue of Donna Hay (Donna Hay), I saw it - a chocolate cake with caramel meringue. And the next day I had already prepared. And yes! It is very tasty, whiskey and chocolate very well together in this recipe.
Ingredients: 375 g of chocolate chip cookies, smithfield cafe or conventional type jubilee + cocoa (crumble into pieces) 120g butter, melted cup (180 ml) milk 1 cup (250 ml) cream 150 g of 70% dark chocolate, chopped 220g dark chocolate, chopped cup (60 g) cup brown sugar (75 g) cup sugar (35 g), corn flour (maize starch) cups (125 ml), whiskey 5 eggs, separated into the yolk and albumen (egg should be at room temperature) for caramel meringue cup (180 ml) water 1 cups (385g) sugar teaspoon cream of tartar (cream of tartar), replace the cream of tartar can citric acid in proportion tsp pinch of cream of tartar = citric acid. cup (125 ml) of water added
Method Place the biscuits in a food processor and blend until crumbs status. Add melted butter and mix well. In lightly greased 1.5 liter capacity for Tart or Cake tamp mass of cookies using a spoon. Refrigerate for 30 minutes. Put the milk, cream, and all the chocolate in a saucepan over medium heat and cook, stirring frequently, until the chocolate is dissolved and mixture comes to a boil. Place brown sugar, powdered smithfield cafe sugar, cornstarch, whiskey and egg yolks in a large bowl and whisk until the complete reunification. Pour the chocolate mixture. Move the mixture back into the saucepan and cook, stirring over medium heat until mixture comes to a boil. Continue to beat for 1-2 minutes until thickened. Refrigerate for 10 minutes. smithfield cafe Whisk the mixture again, then pour on the basis of the cookie and place in the refrigerator smithfield cafe for 3 hours or until it hardens and will hold the shape. For the meringue, place the water, 1 cups (330 g) powdered sugar and cream of tartar smithfield cafe in a saucepan. Cook over medium heat until sugar is dissolved. Increase heat to high, bring to a boil and cook without disturbing for 7-8 minutes or until the syrup becomes slightly caramel color. Remove from heat and let stand for 4 minutes (caramel will continue to darken). Electric mixer, beat the egg whites until soft peaks form. Gradually add the remaining sugar, whisk until the mixture thickens and will get a glossy smithfield cafe shine. Without stopping beating, pour the hot syrup in a thin stream into proteins, continuing to whisk at high speed until whites are cool about 5 minutes. If the meringue gets too thick then gradually smithfield cafe add more water, but I did not add. Cover the pie meringue using a burner for creme brulee sear top of cake. Or put in a preheated 200 C oven to grill mode 5 minut.Ohladite for 30 minutes before smithfield cafe serving. Serves 10-12. Tip: If you make the cake the day before serving, it is better to make the meringue the day of submission. Enjoy your meal.
What insanely delicious pictures!! Tell me a secret sister?! How can you cook an incredibly tasty cakes and stay slim?! You are so well done, you have the talent to do crazy, beautiful and delicious!!
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Hi, my name is Oksana. This blog is about modern Australian cuisine with local and seasonal, as well as organic products. Gastronomic travel to restaurants and cafes, markets and other habitats food. Check that all the same is modern Australian cuisine .. Read more
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