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INGREDIENTS |
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- 1kg peanuts
- 200g cornflakes
- 1 can condensed milk
- 200g dark chocolate
The pate a Genoese
- 8 eggs
- 250g sugar
- 250g flour
Ganache ordinary
- 150g chocolate
- 10cl fresh cream
For decoration
- The wholesale sugar
- Chocolate Syrup |
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| PREPARATION |
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| TIME OF PREPARATION : 45 mn |
Prepare the cake Pate:
- for the sugar eggs on a “cul de poule”, mix quickly.
- Run the bath eggs and sugar to 45 ° C. Stir the air by lifting the mass. Remove from heat and beat until full cooling.
- Stir in sifted flour gently to the skimmer.
- for the pate on a cake plate (25 * 35cm) jacketed baking paper.
- Bake at 180 degrees C for 20min. Pick with a needle no matter if there adheres, the cake is cooked. Return the cake on a platter and remove the rectangular baking paper.
- To roast peanuts in a skillet until well browned. Let cool and discard their skins by rubbing the hand.
- Mixer peanuts and corn flakes. Put them in a bowl. Add the melted dark chocolate in a bain-marie and condensed milk. Mix well until a homogeneous mixture.
- For this mixture into a baking paper of the same size as the cake. Smooth with a spatula and press with a tablespoon.
- Dispose of this rectangle farce over the cake.
Prepare the ganache:
- Put the cream in a saucepan. Bring to a boil.
- Pound dark chocolate.
- Out of the fire add the chocolate without ceasing to fight until the device is smooth.
- For the ganache over the cake, smoothing with a spatula. Sprinkle wholesale sugar.
- Cut with a knife into squares.
- Decorate with chocolate syrup.
Posted by femmezoom
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