Nco Initial Counseling Template

Delirio Soft Chocolate Fondant Cake Pan di Stelle

DELIRIUM DARK CHOCOLATE SOFT

(from Chocolate & C.)

For the pastry:


300 gr flour,
50 grams of cocoa powder good quality,
220 gr butter,
160 gr sugar 2 egg
,
a teaspoon of vanilla extract,
a pinch of salt.



For the filling:

140 g dark chocolate,
240 gr gianduiotti,
6 dl panna fresca,
4 uova grandi,
120 gr zucchero.



Procedimento

Lasciare ammorbidire bene il burro fuori dal frigo.In una ciotola disporre poi il burro e lo zucchero, i due tuorli, il pizzico di sale, la vaniglia e cominciare a dare una amalgamata, quindi setacciarvi dentro la farina mescolata con il cacao. Mescolare quindi adagio adagio finchè il tutto sia omogeneo e formare una palla che andrà tenuta in frigo per mezzora.

Scaldare il forno a 180°.

Preparare la farcitura. Spezzettare gianduiotti and dark chocolate to melt and all in a water bath. Heat the cream almost to boil, and once melted add the chocolate, stirring until it all becomes a smooth cream. Add sugar and mix well so it dissolves completely.

aside lightly beat the eggs, then, using a whisk quickly to incorporate ganache.

Roll out the dough thin enough. Line the bottom of a baking pan 26 cm opening with greaseproof paper, then butter or grease the bottom of the paper pareti.trasferire the dough into the mold by cutting the excess.

Pour the ganache into pastry shell. Will liquidina, but rightly so.

With the remaining dough to create decorations that will be applied along the edge.

Bake in hot oven now and cook for about 50 minutes.

The filling will be shaky and seem normal but it is liquid, then cooling the cream will compact well.