Three creamy chocolate layers and a biscuit base, this is the identikit (very dangerous for gourmands) of the Chocolate Cake by chef Enrico Mazzaroni of restaurant Il Tiglio in Montemonaco. The best pairing for chocolate is the one with Passerina Passito wine which, with its mellow taste softened by a slight acidity, can balance the abundance of this dessert.
| Servings |
|
Ingredients
Base della torta
- 2 Eggs
- 400 g Sugar
- 300 g Dark Chocolate 70% Marangoni (Macerata)
- 150 g Butter
- 70 g 00 Type Flour
1st Chocolate ganache
- 150 g Gianduia Chocolate
- 100 g Glucose
- 4 Sheets Gelatine
- 200 g Fresh Cream
- 200 g Milk
2nd Chocolate ganache
- 150 g Dark Chocolate 75% Marangoni
- 100 g Glucose
- 4 Sheets Gelatine
- 200 g Fresh Cream
- 200 g Milk
Ingredients
Base della torta
1st Chocolate ganache
2nd Chocolate ganache
|
|
Instructions
- Melt the chocolate mixed with butter in a bain-marie: beat the eggs with sugar, add the chocolate, butter and flour, mix everything. Bake at 130°C in a steam oven.
