Dies ist ein wunderbares Dessert-Rezept für klassische Diner-Stil Schokoladenkuchen, mit freundlicher Genehmigung von Matt Lewis von Baked. Bildnachweis: Matt Lewis
Quelle: Die Martha Stewart Show, Oktober Herbst 2008
This is a wonderful dessert recipe for classic diner-style chocolate cake, courtesy of Matt Lewis from Baked. Photo credit: Matt Lewis Source: The Martha Stewart Show, October Fall 2008 Makes a 9-inch cake Yield Ingredients For Serving 30 chocolate wafer cookies (about 6 ounces) 1 tablespoon sugar 6 tablespoons unsalted butter, melted 1/2 cup sugar 3 tablespoons chocolate malt Ovaltine 1 teaspoon salt 1/4 cup cornstarch 5 large egg yolks 2 cups whole milk 1/2 cup heavy cream 5 ounces dark chocolate (60 to 70 percent cocoa), coarsely chopped 2 ounces milk chocolate, coarsely chopped 2 teaspoons whiskey 1 teaspoon pure vanilla extract Vanilla bean whipped cream Directions 1. Make the crust: Place cookies in the bowl of a food processor and process until a fine powder is formed. You should have about 1 1/2 cups. Transfer crumbs to a medium bowl and stir in sugar. Add melted butter and mix until well combined; mixture should feel moist. 2. Turn crust mixture into a round 9-inch cake pan. Press mixture evenly into bottom and up sides with the back of a large spoon. Place crust in freezer. 3. Make the filling: In a medium saucepan, whisk together sugar, Ovaltine, salt, and cornstarch. Add egg yolks and whisk until everything is combined. Mixture will look like a thick paste. Slowly pour in milk and cream, whisking constantly. Bring to a boil over medium heat, stirring constantly; let boil for 30 seconds and immediately remove from heat. 4. Add chocolates, whiskey, and vanilla; stir until everything is well combined and mixture is slightly cooled. Let stand at room temperature for 15 minutes. If a thin skin forms on filling during cooling, whisk until skin disappears. Remove pie crust from freezer and pour filling into crust. Chill for 4 hours before serving. Serve with vanilla bean whipped cream.
27.04.2023 @ 04:16
This is a wonderful dessert recipe for classic diner-style chocolate cake, courtesy of Matt Lewis from Baked. Photo credit: Matt Lewis Source: The Martha Stewart Show, October Fall 2008 Makes a 9-inch cake Yield Ingredients For Serving 30 chocolate wafer cookies (about 6 ounces) 1 tablespoon sugar 6 tablespoons unsalted butter, melted 1/2 cup sugar 3 tablespoons chocolate malt Ovaltine 1 teaspoon salt 1/4 cup cornstarch 5 large egg yolks 2 cups whole milk 1/2 cup heavy cream 5 ounces dark chocolate (60 to 70 percent cocoa), coarsely chopped 2 ounces milk chocolate, coarsely chopped 2 teaspoons whiskey 1 teaspoon pure vanilla extract Vanilla bean whipped cream Directions 1. Make the crust: Place cookies in the bowl of a food processor and process until a fine powder is formed. You should have about 1 1/2 cups. Transfer crumbs to a medium bowl and stir in sugar. Add melted butter and mix until well combined; mixture should feel moist. 2. Turn crust mixture into a round 9-inch cake pan. Press mixture evenly into bottom and up sides with the back of a large spoon. Place crust in freezer. 3. Make the filling: In a medium saucepan, whisk together sugar, Ovaltine, salt, and cornstarch. Add egg yolks and whisk until everything is combined. Mixture will look like a thick paste. Slowly pour in milk and cream, whisking constantly. Bring to a boil over medium heat, stirring constantly; let boil for 30 seconds and immediately remove from heat. 4. Add chocolates, whiskey, and vanilla; stir until everything is well combined and mixture is slightly cooled. Let stand at room temperature for 15 minutes. If a thin skin forms on filling during cooling, whisk until skin disappears. Remove pie crust from freezer and pour filling into crust. Chill for 4 hours before serving. Serve with vanilla bean whipped cream.