chocolate base without flour under a meringue hat with nuts and chocolate
round shape with a diameter of 24
cake:
350 g dark chocolate
150 g butter room temperature
150 g (3 \ 4 glasses) brown sugar
6 eggs (divided into whites and yolks)
a pinch of salt
meringues:
120 g of dark chocolate (finely chopped)
100 g hazelnuts nuts (chopped)
1 tbsp corn starch
4 squirrels
150 g (3 \ 4 glasses) sugar
Cooking:
Heat the oven to 175 degrees.
Form cover with baking paper.
Melt chocolate in a water bath or in a microwave.
Mix butter with sugar, add yolks one by one and continue to beat.
Add melted and slightly cooled chocolate, salt, mix until smooth.
In a separate bowl, beat the whites for 2 minutes to soft peaks.
Add portions of the protein to the chocolate mass and mix.
We spread the mass in the form, smooth and bake in the oven for 25 minutes.
Get cool a little without removing the form.
Cooking meringues:
Protein, beat with sugar until resistant peaks.
In a bowl, mix the chopped nuts, chocolate and starch.
Add to the protein mass a mixture of chocolate nuts and using a spatula
neatly put together.
Spread whipped whites on a chocolate base.
We bake in the oven for 30 minutes until golden brown.
Remove from the oven to cool in the form for 10 minutes.
Remove the sides and give completely cool.
Refrigerate in the refrigerator.
source: על השולחן magazine for November 2012
The article is based on materials .
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