Confectioner Eva Arginiano makes just a spectacular dessert: a cake with chocolate and toffee, a surprising recipe that can not go unnoticed, you will love!
Ingredients (6-8 people):
- 1 sheet puff pastry or tear
- Mint leaves, raspberries and edible flowers
- For the chocolate filling:
- 200 g chocolate coating (minimum 55% cocoa)
- 150 ml cream (36% fat)
- 50 g butter
- For toffee:
- 180 g of sugar
- 25 g butter
- 200 ml cream (36% fat)
- 3 gelatin sheets (6g)
Preparation of the recipe for cake with chocolate and toffee by Eva Arginiano:
Develop a sheet of puff pastry and covers a movable lower round shape. Click puff pastry with a fork and for the dough does not rise, cover it with a little dry chickpeas (intended for this use only). Bake it at 180º for about 20 minutes. Remove oven tart and allow to cool.
For him Chocolate filling, put it cream (150 ml) for heating in a pot. When it starts to boil, turn off the stove and add the chopped chocolate. Stir well and stir until the ingredients are well integrated. Includes Butter and continue to stir until dissolves in chocolate.
Put a little of Chocolate filling in pastry bag and book it. Pour and spread the rest over puff pastry tart and let it cool a bit.
To prepare toffee, insert a pot to heat and add the sugar. Remove the pan (without inserting a spoon) and keep it on fire until the sugar melts. Add the butter and mix well. Includes hot cream (trickle by trickle) and stir until the ingredients are done well integrated. Add gelatin and continue to stir. Let be hardened.
Pour the iris (warm) on the chocolate filling and spread it well. Allow it to cool.
Cut off the top of the sleeve where is the chocolate filling and draw a watermark (twisted chocolate threads) on toffee. I decorate the cake with raspberries, edible flowers and mint leaves.
It is important to add the hot cream little by little on the melted sugar, because if you add too much, it can overflow and you will be exposed to burns.
Presentation of the recipe Cake with chocolate and caramel by Eva Arginiano:
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Thanks for reading.
David from 55000 Recipes