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Wednesday, February 2, 2011

Chocolate Caramel Cake

Material 1:
460 grams sugar
100 grams water
6 egg yolks
6 eggs egg white
Material 2:
140 gr flour
60 g cocoa powder
100 grams butter, melted
Custard:
50 grams sugar
6 egg yolks
500 ml of liquid milk
Method:
Heat up to 300 gr granulated sugar into caramel, pour water and stir until thick
Pour into a heat resistant bowl beroles butter
Custard:
Mix all ingredients and stir until sugar dissolves.
Pour into the caramel and then the team in the oven until cooked.
Cake:
Beat 100 grams of sugar and egg yolks until fluffy.
Shake 60 grams of sugar and egg whites then mix well
Add ingredients 2, mix well and pour onto the custard.
Bake in the fire on for 20 minutes.
Lift and bake again under fire for 10 minutes.
Garnish with fresh fruit pieces.
Ready to serve

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