Cocoa mass:
- 200 g butter.
- Impalpable sugar 120 g.
- Eggs 1 pc.
- Flour 330 g.
- Bitter cocoa 70 g.
- Salt ½ tsp.
Beat the ointment butter with the sugar until creamy.
Add the egg and continue beating.
Incorporate the dry mixed and sifted with a rubber spatula. Let the dough rest for 1 hour in the fridge.
Line a 26 cm diameter tart pan.
Prick the dough with a fork and place in the freezer for 15 minutes.
Chocolate filling:
- Eggs 2 units
- Egg yolks 5 units
- Impalpable sugar 30 g.
- Chocolate 250g.
- Butter 125 g.
- Vanilla essence 1 tsp.
- Salt 2 g.
- Bitter cocoa to sprinkle.
Beat the eggs with the yolks and the sugar until letter point. On the other hand, melt the chocolate with the butter. Take care that the temperature does not rise too much. Let cool.
Pour a third of the egg mixture over the chocolate and mix with enveloping movements. Go adding the rest in two parts and finish with the vanilla essence and salt.
Pour the chocolate mixture over the dough
Pears with Malbec
- pears 4
- Red wine 1 lt
- Sugar 500 grams
- Cinnamon C/N
In a saucepan place the wine, sugar and cinnamon sticks. Stir until sugar dissolves. Add the whole peeled pears and cook over high heat until syrupy and remove.
Cut the pears in half and remove the core of seeds
Chocolate cake and pears with malbec.jpg
Assembling the cake
- Remove the lined pie pan from the freezer.
- Pour the cream filling over the dough
- Arrange the pear halves on top of the cream
Bake for 30 minutes at 130º or at low temperature. Chill and serve with a dollop of whipped cream
Source: Ambito
David William is a talented author who has made a name for himself in the world of writing. He is a professional author who writes on a wide range of topics, from general interest to opinion news. David is currently working as a writer at 24 hours worlds where he brings his unique perspective and in-depth research to his articles, making them both informative and engaging.
