Chocolate cake, dark chocolate ganache, vanillia custard,
Brunch, Vegetarian, Chocolate, Cream, Biscuit Dough
IngredientsRecipe for 4
Preparation time: 45 min
Preheat your Oven at 390 °F
Weigh all the ingredients
Sieve the flour, cocoa and baking powder threw a medium mesh sieve.
Break the eggs in a bowl.
Butter your trays and cover with baking paper. Butter on top of the paper. Sprinkle some sugar on top.
WIth an electric mixer, whisk the eggs, sugar and canola oil.
Once smooth pour into a large bowl.
Using a spatula, gently fold in the flour, the cocoa powder and the baking powder.
Slowly add milk and cream while folding.
Pour in your moulds.
For a rectangular mould of about 9 inches x 3 inches, bake for 35 min, then lower the oven at 335°F and bake for another 12 minutes.
If you are using a pastry tray of about ½ inch thick, bake for 25 minutes only.
Remove from oven and from the mould right away
Bring the milk to a boil with part of the sugar and the vanilla bean split and scrapped.
In a bowl, whip the eggs and the rest of the sugar until white.
Once boiling, pour half of the milk onto the eggs and sugar mix and mix well to avoid cooking the yolks.
Pour back into the pot, lower the heat and mix non stop with a wooden spatula. Cook until the cream become more stiff (82°C) maximum.
Pour in a bowl and put on ice to cool down right away.
Bring to a boil the cream, and pour onto the chocolate.
Wait 1 minute and slowly whisk, then add butter. Mix until smooth.
Different possibilities here; just make sure to dress the plate with enough high.
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