Pastel de cumpleaños de chocolate belga
Este delicioso pastel de chocolate y avellanas está cubierto con un ganache hecho de chocolate y crema. Está rematado con una montaña de rizos de chocolate agridulces, y está rodeado de avellanas de praliné crujientes cubiertas de chocolate templado y enrolladas en polvo de cacao..
Fuente: Martha Stewart Living, enero de 2002.
Raciones
Los ingredientes
Direcciones
Notas del cocinero
Tostar y pelar las nueces para el pastel y decorar al mismo tiempo. Hornea el pastel hasta tres días antes; Envolver bien y mantener a temperatura ambiente. Las avellanas confitadas y los rizos de chocolate también se pueden hacer tres días antes; almacenar en recipientes herméticos.
Shaun
27.04.2023 @ 01:36
This delicious chocolate and hazelnut cake is covered with a ganache made of chocolate and cream. It is topped with a mountain of bittersweet chocolate curls, and is surrounded by crunchy praline hazelnuts covered in tempered chocolate and rolled in cocoa powder. This recipe from Martha Stewart Living, January 2002, makes 10 servings. To make the cake, you will need hazelnuts, unsalted butter, Dutch-processed cocoa powder, granulated sugar, all-purpose flour, baking soda, table salt, boiling water, packed dark brown sugar, large eggs, buttermilk, and pure vanilla extract. The cake is topped with a quick chocolate ganache and decorated with candied hazelnuts and chocolate curls. To make the cake, toast and peel the hazelnuts, then grind them with granulated sugar in a food processor. Mix with flour, baking soda, and salt. In a separate bowl, mix cocoa and boiling water until smooth. Cream butter and brown sugar in a stand mixer, then beat in eggs one at a time. Add buttermilk and vanilla to the cocoa mixture, then mix in the dry ingredients. Pour the batter into a buttered and cocoa-dusted 9-inch springform pan and bake for 1 to 1 1/2 hours. Cool the cake, then spread with ganache and chill. Pour the remaining ganache over the cake and decorate with hazelnuts and chocolate curls. This cake can be made up to three days in advance and stored at room temperature.