domingo, 23 de junho de 2013

Chocolate Pie Pan



INGREDIENTS
mass
250 g chocolate powder (2 + 1/3 cup of tea)
250 g margarine (1 cup)
150 g sugar (1 cup)
7 gems sieved
7 clear
100 g sugar (½ cup of tea + 1 tablespoon)
coverage
150g milk chocolate, chopped (or semisweet)
½ can of cream (½ cup + 2 tablespoons)

PREPARATION
mass
In a saucepan place the cocoa powder and margarine and bring to low heat stirring constantly until smooth.
Remove from heat, add sugar, sieved egg yolks, stir and bring back to low heat until thickened (about 3 minutes).
Place the egg whites in a mixer with sugar and beat until it forms a meringue (10 minutes). Join this meringue with chocolate mixture (made in the pan) and mix gently.
In a baking dish (25 cm diameter) greased and dusted with cocoa powder, pour the chocolate batter and mild to moderate oven preheated to 180 ° C in a water bath for 40 minutes. Remove from oven and let cool.
coverage
Place in a bowl chopped milk chocolate (or semisweet) and microwave for 30 seconds and stir. Return to microwave another 30 seconds and let go and do so until the chocolate is completely melted.
Add the cream and stir until well incorporated. Put in refrigerator for 10 minutes and garnish the pie.

TIP: When adding egg yolks in a hot mixture remove the pan from the heat, add the egg yolks, mix well and return the pan to the fire again not to curdle.

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