Gioconda biscuit with cocoa:
— 2 eggs,
— 3 protein,
— 65 g ground peeled almonds,
— 65 g of powdered sugar,
— 25 g flour
— 20 g of cocoa powder,
— 25 g of melted butter.

Ganache with white chocolate:
— 100 ml espresso
— 200 g of white chocolate
— 220 ml of 35% cream.

Chocolate cream:
— 110 g of chocolate (70-75%),
— 2 egg yolks,
— 20 g of sugar,
— 200 ml of 35% cream.

Coffee syrup:
— 140 ml espresso
— 10 g of sugar,
— 1 tablespoon coffee liqueur.

Mirror Glaze:
— Listovoo 6 g gelatin
— 50 ml of water,
— 85 g of sugar,
— 37 g of cocoa powder,
— 45 ml of 35% cream.CAKE "OPERA"



Ganache with white chocolate:
Prepare the espresso to cool to room temperature. Melt the chocolate in a water bath. Add piecemeal coffee whisk whisking after each addition. To mix the cream until smooth. At this stage, ganache, cream as a liquid. Put in the fridge for 2-3 hours, covered with cling film.

Chocolate cream or cremeux:
.Vzbit Yolks with the sugar until thick light weight (10 minutes). Mix with cream. Put on a small fire and cook until slightly thickened (82 degrees), as an English cream. Remove from heat and pour into a bowl with pieces of chocolate. Stir until smooth. Strain through a sieve and refrigerate for 2-3 hours, covered with a film.

Gioconda biscuit with cocoa:
Heat oven to 220 degrees. On paper, draw a 3 square measuring 18 cm by 18 cm. Lightly grease with butter. I for one baking fit 2, and the second 1. Prepare the pastry bag without a nozzle. In a separate bowl sift flour and cocoa, stir whisk. Melt the butter. Protein shake up to a density of sugar. Eggs mixed with powdered sugar and almond flour, beaten to a thick light weight, about 10 minutes. Spatula to mix 1/4 of the whipped protein and move downwards. Gently mix in the dry ingredients and the remaining proteins. Just gently introduce oil. To get the same cakes, I divided the dough is weighed into three parts. Each part has shifted in the bag and squeeze the drawing, just coming over the border. Bake for about 6-8 minutes. Remove the paper and cool. Cut to size form.

Coffee syrup:
Espresso sugar mix until completely dissolved, cool, add liquor.

Mirror Glaze:
Soak gelatin in the cold water. Mix water, sugar, and cocoa cream. Bring to a boil, boil for 1 minute. Cool to 50 degrees. Add squeezed gelatin. Punch immersion blender. Cool. Operating temperature of 37 degrees.

Form put on baking paper, lay out the inside curb tape. Take the cooled ganache from the refrigerator. Beat, starting with low speed, moving to the largest, to the sharp peaks, as the Chantilly cream. By the time it took me about 7-8 minutes. Chocolate cream as whip. He whipped a lot faster. The consistency is like a slightly thick cream. Very much it is not necessary to shake up, it will be difficult to align. At the bottom of the form put the 1 cake, soak the syrup well. Top half (better weigh) of white ganache. Cover with second Korzh, lightly press down on the perimeter, too, to soak, cover the second part of the ganache. Again, the cake, again impregnated and chocolate cream. Well leveled. Put in the fridge for 3-4 hours. The cooled cake pour glaze and again put in the refrigerator for 3-4 hours. Before serving, remove the form and tape.

Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!
Everyone in some sins, but the severity of this sin saved us JESUS CHRIST!
And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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