Ingredients:
°1 tablespoon black cocoa
° 1/4 liter of boiling water
° One 190 ml capacity cup contains soft butter
° bowl capacity
°1 litre contains fine sugar
° 4 eggs
°1 teaspoon vanilla
° bowl per
°2/3 litre all-purpose flour bowl
°2 tsp baking soda
° 1/2 tsp baking powder
° 1/2 tsp salt
° bowl capacity
° 1/4 litre contains milk
+ layer of caramel:
° 1/4 litre contains chopped pecans
° bowl capacity
°1 litre contains powdered sugar
° bowl capacity
°1 litre contains powdered sugar
Cup capacity
°170 ml heavy whipping cream
° One 190 ml capacity cup contains soft butter
+ layer of ganache:
° 1/4 litre contains chopped pecans
° Chocolate loops or other decorations
Cup capacity
°170 ml heavy whipping cream
+ ice:
° Chocolate loops or other decorations
° bowl capacity
°1 litre contains powdered sugar
° One 190 ml cup contains soft butter
° One cup containing 60 ml milk
°No. 1 tsp black cocoa
°1 tsp vanilla extract
+ Fill:
° Chocolat
Methods :
dissolve the cocoa in boiling water; In a bowl, beat the butter and sugar in the light. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Mix flour with baking soda, baking powder, and salt. Add to the cream mixture alternately with the curd and cocoa mixture, beating well after each addition.
Pour into three greased 9-inch flour tanks. Bake at 350°C for about 20 to 25 minutes. Allow to cool for 10 min before transferring pans to the supports to cool completely.
For the caramel layer: 9-inch line of aluminum foil. Grease the baking sheet with butter. Sprinkle with pecans. Set aside.
In a large saucepan, combine the sugar, brown sugar, 130 pints of cream, corn syrup and butter. Bring to a boil over medium heat. Cooking and stir to tender, about 5 mn. Bring to a boil over medium-low heat, stirring constantly. Cook, stirring, until the candy thermometer reads 238°C
Enjoy !
