Chocolate sensations

by Tuesday, February 25, 2014
Chef recipe Ximena Miron of Restaurant Miron for Cocoradicchio 2014

Recipe for 8 people

Ingredients for the chocolate sponge cake:
110 gr. egg yolk
185 gr. egg whites
300 gr. whole egg
240 gr. sugar
60 gr. invert sugar
140 gr. flour
200 gr. dark chocolate
90 gr. Cocoa

preparation:
Whip the egg whites with half of sugar, place in the refrigerator for at least 1 now.
In a bowl mix the egg yolks with half the sugar, Once well
mounted, slowly add the whole eggs, stirring gently.
Then add the invert sugar, the flour and cocoa, stirring thoroughly to
get a smooth.
Add the dark chocolate, previously dissolved by mixing thoroughly.
Place in the fridge for a few minutes, until the mixture is well cool, Add then
gently egg yolk, previously mounted to snow.
Put the mixture into a greased baking dish and cook in the oven at 180° for 30 minutes.
Ingredients for the chocolate cream:
50 gr. butter
500 gr. mascarpone
300 gr. dark chocolate
30 gr. Rum
preparation:
Melt the chocolate, the rum and butter in a bowl, make cool.
Once cold, combine the mascarpone cheese stirring gently.
Ingredients for the radicchio sauce:
200 gr. radicchio di Treviso
30 gr. lemon juice
50 gr. glucose
50 gr. sugar
150 gr. water
preparation:
Cut the radicchio into pieces and boil in water with sugar, glucose and
for lemon 30 minutes.
Mix everything together and pass it into a fine sieve. Do reboot at least another 10 minutes.

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