Cold Chocolate Cake
by
4 recipes
Miritilli and ganache
ingredients
servings
12
Dark chocolate, with milk
250 oz
Butter
140 oz
Fresh cream
200 oz
Type 00 wheat flour
150 oz
Brown sugar
140 oz
Eggs
4 unit
Yeast for bakery products
1 unit
Bitter cacao
50 oz
Iodized salt
1 pinch
Blueberries
1 cup
Fresh peppermint
4 leafs
Full fat milk
60 oz
Desserts from France
Miritilli and ganache
Miritilli and ganache
ready in
1 hour 10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Blueberries and ganache cake is that I prepare on special occasions. The ganache, also known as Paris, is one of the things I love most about the French cuisine.
preparation
step 1
In a container, helping work the butter with a spoon until it becomes creamy.
step 2
Mix the brown sugar in such that it is almost a powder and add to the butter.
step 3
Continue to whisk until frothy.
step 4
Now also enter the eggs, better if you add them one at a time stirring very vigorously.
step 5
Finally it's time the sifted flour, baking powder and cocoa.
step 6
Pre-heat the oven and pour the mixture into a baking sheet lined with parchment paper and let ciocere for 18-20 minutes.
step 7
Meanwhile, we grattugiamo chocolate and unite ourselves with fresh cream. We put on low heat. Let melt all the chocolate, spegnamo the heat and let cool.
step 8
When the cake is cold even divide it into two circles. Resume nice cold cream and whip until it becomes foamy and lighter in color.
step 9
Fill the cake and cover with cream. Garnish with blueberries and mint!
