This magnificent cake is perfumed with a hint of rosemary, symbolizing memory. The recipe is from Martha Stewart Living, February 2000, and serves 4. To make the cake, you will need 6 large sprigs of fresh rosemary, 1 large egg white, 1/2 cup superfine sugar, 1 cup (2 sticks) unsalted butter, 11 ounces semisweet or bittersweet chocolate, finely chopped, 5 large eggs, separated, 3 tablespoons granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon baking powder, 1 recipe chocolate rosemary ganache, and 1 recipe hazelnut praline (optional). The directions involve separating the rosemary into small bunches, brushing with egg white, sprinkling with sugar, and drying for at least an hour. The cake batter is made by melting butter and chocolate together, then adding egg yolks, sugar, flour, and baking powder. The egg whites are whipped until soft peaks form, then folded into the chocolate mixture. The batter is spooned into heart-shaped molds and baked for 45 minutes. To serve, the cakes are topped with warm ganache and praline, and garnished with sugared rosemary. Enjoy!
Orlando
27.04.2023 @ 07:43
This magnificent cake is perfumed with a hint of rosemary, symbolizing memory. The recipe is from Martha Stewart Living, February 2000, and serves 4. To make the cake, you will need 6 large sprigs of fresh rosemary, 1 large egg white, 1/2 cup superfine sugar, 1 cup (2 sticks) unsalted butter, 11 ounces semisweet or bittersweet chocolate, finely chopped, 5 large eggs, separated, 3 tablespoons granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon baking powder, 1 recipe chocolate rosemary ganache, and 1 recipe hazelnut praline (optional). The directions involve separating the rosemary into small bunches, brushing with egg white, sprinkling with sugar, and drying for at least an hour. The cake batter is made by melting butter and chocolate together, then adding egg yolks, sugar, flour, and baking powder. The egg whites are whipped until soft peaks form, then folded into the chocolate mixture. The batter is spooned into heart-shaped molds and baked for 45 minutes. To serve, the cakes are topped with warm ganache and praline, and garnished with sugared rosemary. Enjoy!