Blueberry black cake

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Continue my work with black cakes. Today before throwing myself into the Christmas sweets I want to try with this black single-portion tart with ganache and fresh blueberries. This recipe comes from the surplus of shortcrust pastry I had made when I made the cake totally black. I did not want to throw the pastry and I could not use it to make cookies for which I froze it and in the following days I decided to make this mini cake that you can taste alone or in two.

If you do not want to make the shortcrust black you can only use cocoa even if the chromatic effect unfortunately would change a lot ... For the Ikea mise en place dish and Mepra's sweet black gold scoop.

Ingredients: 200g of 00 flour 100g of sugar 100g of butter 2 egg yolks 2 teaspoons of black dye 2 tablespoons of bitter cocoa 250g of dark chocolate 70% 200ml of fresh cream 500g of fresh blueberries #recipe for 3 cakes

How to do: Mix the flour with the dye and cocoa. Add the sugar, the cold butter into chunks and then the egg yolks. Mix well until you get the shortcrust ball. cover it with film and then let it rest in the fridge for at least 1 hour. Roll out the pastry with a thickness of 4mm and coat 3 molds of tart with a diameter of 10 - 12 cm. the dough is enough for 3 mini cakes. Cook the short pastry in a hot oven at 170 ° C for about 20 minutes.

Remove from the oven and let it cool. Cut the chocolate with a very fine knife. Boil the cream and then pour it over the chocolate and mix with energy until you get a ganache. Pour the ganache into the bases and allow to cool in the refrigerator for at least 2 hours. After about 1 hour place the blueberries on the surface abundantly.

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

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