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Chocolate Cake from Boomboom
Cake:
150
g of chocolate
4 big spoons of water
150 g of butter
150 g of sugar powder
4 eggs which are yellow and white reparated
125 g of almonds powder
50 g of flour
In a little saucepan, heat the chocolate with the water until it is melted,
and wait until the chocolate is almost cold. In a mixer, mix the butter
(previously cut in small pieces), with the sugar. Then, while mixing,
add the chocolate, and then the yellow eggs, the almonds, and the flour.
Beat the white eggs until soft peaks form, and include it to softly the
mix. Put the mix in a buttered mould of 20 cm of diameter, and heat it
in a 160°C oven during 1 hour. Pick up the cake, and wait a few minutes
to let it colder. Unmould the cake on a grill and wait until it is cold.
Cover:
175
g of chocolate
2 big spoon of milk
Heat
the chocolate with the milk in a little saucepan until it is melted. Wait
a little time in order to let the chocolat a little bit colder. Cover
completely the cake with the chocolate. Put the 10 nuts on the cake.
Decoration:
10 half nuts
Beverage: Special Creamy Coffee
5 fl oz (150 ml) double cream (Usually available in 150 ml cans)
6 teaspoonful instant espresso coffee powder
1 gelatine powder sachet (a sachet usually contains 11 grams)
10 fl oz (275 ml) whole milk
3 large eggs (the white and yolk part separated)
1 rounded teaspoon cornflour
7 fl oz (200 ml) crème fraîche (If not available can use
normal cream too)
Sauce:
3 teaspoonful
instant espresso coffee powder
6 oz (175 g) golden granulated sugar
Begin by soaking the gelatine: pour 5 fl oz (150 ml) of water into a small
bowl, sprinkle in the gelatine and let it soak for 5 minutes. Meanwhile,
pour the milk into a medium saucepan and place it over a gentle heat.
Then, in a bowl, whisk the egg yolks and cornflour together and, when
the milk is very hot and just about to simmer, pour it over the egg yolk
mixture, whisking as you do. Now return the whole lot to the same saucepan,
adding the soaked gelatine and coffee powder, then return the pan to the
heat and continue to whisk until the custard is thickened and the gelatine
and coffee are completely dissolved. Remove the pan from the heat and
pour the custard into a large mixing bowl, leave it to cool, then whisk
in the crème fraîche. In another bowl, using a clean whisk,
whisk the egg whites to the soft-peak stage. Now fold 2 tablespoons of
the egg whites into the coffee custard to loosen the mixture, then gently
fold in the rest. Pour the mixture into the glasses and leave, covered
with clingfilm, in a cool place for about 2 hours, then chill in the fridge
until needed.
Sauce: gently heat the sugar and 8 fl oz (225 ml) of water together
and whisk till all the sugar granules have completely dissolved, then
simmer gently for 15 minutes without a lid, until it becomes syrupy. Next,
dissolve the coffee in 1 dessertspoon of warm water, stir this into the
syrup and transfer it to a serving jug to cool. Meanwhile, whip up the
double cream to the floppy stage and, when you're ready, serve the coffee
creams in 6 x 7 fl oz (200 ml) serving glasses, topped with whipped cream
and the coffee syrup poured over.
Note:
this recipe contains raw eggs.
!!! Happy
3rd Birthday, GOF !!!
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