SUPERDOLCE CHOCOLATE AND COCONUT
Epiphany every party goes on ..... my mother ... what makes me sad that phrase! And these Christmas holidays are over .... tomorrow via Christmas tree, via crib via various lighting ... too bad! If it were up to me, would keep the decorations all year round!
But you could close the festival without a treat? Nooooooooo!
And as always I must thank sweeter, which I have dubbed "the magazine of wonders", because it publishes a monthly recipes This fabulous ... I took out a book illustrated by a bit 'long time ago ..
The ideal would be prepared and served in individual portion cups, but I was staying at my mother-in-law and was therefore not very practical to bring the cups in the car, I preferred to do it in a pan ...;)!
As you can see, I am "cioccolatomane" ... so my cakes are not ...!!!!! light and then, a light sweet ... sweet is that?
Ingredients:
a sponge cake with chocolate (but also go well with chocolate biscuits!)
600 grams of milk 6 egg yolks
150 g whipped cream 80 g flour 170 g sugar coconut
60
grams of flour 170 g white chocolate
1 lemon
also: liqueur to taste and dark chocolate flakes
Boil the coconut milk and flour with the grated rind of limone.lasciare infusion for 30 min and then filtered.
Whisk egg yolks and sugar, add the farina.Diluire latte.Far to thicken the cream on the stove, add the boiling cream always mescolando.Alla spezzettato.Lasciarla cool white chocolate and add the whipped cream.
Cut the sponge cake and sprinkle with liquore.Coprire with cream, sponge cake again and again wet with chocolate chips crema.decorare fondente.e put it in the fridge for at least 2 hours before serving.
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