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White Chocolate Cake
- 10 tablespoons granulated sugar
- 300g raw cream
- 225 g dark chocolate
- 8 tablespoons unsalted fat
- 400 g white chocolate
- 9 eggs
- 1 sheet gelatin
- In a sauce pot, melt dark chocolate, leave to cool.
- Thoroughly grease the cake mold.
- 5 sugar with the egg yolk and mix unsalted butter in a double boiler, melt procedure.
- Empty the mixture into the chocolate to creamy consistency.
- Thoroughly mix the influx of five eggs that fluttered in the clerk's drain to the pan.
- Be careful not to be on the small bubbles.
- Bake 50-55 minutes at 190 degrees until the oven.
- After swelling thoroughly let cool in the mold.
- Two tablespoons carry water melt jelpt In.
- 225 g white chocolate to melt, stir into the whipped cream 4 egg yolks and 150 g.
- 4 solid gelatin and thoroughly whipped egg white chocolate mixture, mix well.
- you leave the cake to cool cross the white chocolate mixture and rub between the two decisive doubles.
- After pressing gently rest overnight in the refrigerator.
- For the cream, the remaining white chocolate and cream in a bowl 150 grams of flour, mix thoroughly cooled cake on top and crawl around.
- Once you decorate your piece of chocolate, make services more Soak in the refrigerator for a while.