Figs and chocolate cake

#food stelller #stelleritalia

Today a new version of the previous recipe with two variants: whole cake and chocolate ganache instead of cream. These days, fortunately, I can still find some good figs in the market. These blacks are sweet and well-groomed so they are perfect for making a jar or decorating a sweet like what I did today. Cmq is not over because with all the figs I've bought I also made a third cake, soon you will find out. For easy-life Artesanal dishes, Best In Table (BIT) napkins and Cutlery Mepra.

Ingredients: Cake badia: Flour 00 - 185g Sugar - 100g Butter - 100g Egg yolk - 2 Bitter cocoa - 15g Figs jam: Figs - 10g Sugar - 50g Lemon - 1

Ganache Chocolate: Dark Chocolate 85% - 300g Panna - 300ml Decor: Figs - 6 Gelatin Middle difficulty #recipe for 4 people

How to do: Shake it over by mixing the flour with cocoa, sugar, egg yolks and butter. Work together all the ingredients together and form the skirt. Cover with the film and let it rest in the refrigerator for about 1 hour. Peel the figs and cut them into pieces. Save the lemon. Cook the figs with lemon juice and sugar until you get a jar.

Hold the roller with the roller pin and form the base of the 5mm high cake and fill a 18cm diameter mold. Cook the base of the hot oven cake at 180 ° C for about 30 minutes. Once baked let it cool down. Make the ganache by boiling the cream and then pour on grated chocolate and mix quickly until you get your ganache.

Pour half a ganache into a thin shell, put 10 minutes into a freezer, then form the layer with the jam and last cover with the rest of the ganache. Harden for at least two hours in the refrigerator. Decorate with sliced ​​figs and place them on the surface of the cake. Close the cake with a liquid jelly. Let it rest for at least 2 hours.

On Instagram & Twitter @patroclo75 Emanuele Patrini Food & Style Blogger Cravatte ai Fornelli