INGREDIENTS:
- 30 g of dark chocolate (which is of higher quality and darker – the better), 50 grams of butter, 9 eggs, higher packing lady’s finger
Optional: whipped cream, strawberries, powdered sugar …
PREPARATION:
- Chocolate tearing into pieces and melt over low heat. Add butter, stir to dissolve, and on low heat add the egg yolks one at a time. Each egg yolks mix well before being placed second, and so on, all 9 (this will process if you had a nervous out of line after the third egg, the synchronization hand – mikser- breaking eggs and so nine times but believe me, it’s worth ;))
At the end of a hot mixture of chocolate and egg yolks add firmly beaten egg whites. If chocolate is very bitter, then the egg whites at the end of mixing when they are already solid, add 3-4 tablespoons of powdered sugar. First stir in a few tablespoons of egg whites to increase the softened chocolate mass and then the rest of the egg whites lightly spoon mix in the rest. This will get the perfect porous and fluffy chocolate mass.
In a round cake mold (22-24 cm Ø) at the bottom of the spread layer of ladyfingers briefly soaked in milk with rum, and also agree lady fingers along the edge of the mold with sugar side out. The edges of the mold before that grease with a little butter, so the lady fingers remain standing with mold before you pour the cream into it.
Fill the mold with chocolate mousse, put the cake in the refrigerator first, and then in the freezer. When compressed (preferably overnight), remove the ring, decorate as desired with whipped cream and strawberries and you can start enjoying your chocolate Rhapsody
Bon appetit!
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