Chocolate cake for Easter

I wanted to make a cake that proves an addiction for chocolate, and I think I got it.The cake and coverage are again adapted from the book CupcakesPrimrose Bakery and caramel filling is the same as I used to fill chocolates at Christmas.
• 230g of chocolate• 170 g butter• 350 g sugar• 3 large eggs• 370 g flour pastry• 1 1/2 teaspoons impeller (Royal)• 1 1/2 teaspoons baking soda• 3 large eggs• 1 pinch of salt• 500 ml of whole milk• 2 teaspoons vanilla extract
1 Preheat oven to 170 degrees up-down heat without air. Two round molds greased 20 cm.2 Melt the chocolate in the microwave or a bain-marie. Reserve.3 In a large bowl we beat butter with sugar until a smooth cream is formed.4 We separate the yolks from the whites. We assemble the egg whites until stiff.5 Add the yolks to the butter cream, one by one, leaving that integrates well before adding the next.6 We add the chocolate and whisk until completely blended.7 separate bowl mix the flour, impeller, baking soda and a pinch of salt.8 Now we take slowly and parts, while we beat, mix dry ingredients and milk with vanilla, the first chocolate cream.9 Finally integrate whites being careful not to mix much lower.10 We gave out the dough evenly into the two molds and we put immediately in the oven.
Chocolate cake for Easter Chocolate cake for Easter Reviewed by RECIPES on 5:24:00 AM Rating: 5

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