martedì 22 maggio 2012

Cake chocolate profiteroles

Cake chocolate profiteroles
(This recipes is By Nuxia)

This recipes has been created by Nuxia, only for  abroad friends. A  tribute to thank them for the success of this website in the world. Thank so much, by Nuxia.


For the cake:
2 whole eggs plus 
3 egg yolks
⅓ cup sugar
⅔ cup flour
½ cup ground blanched almonds
1 tablespoon cocoa powder
Butter for greasing

For profiteroles:

4 tablespoons unsalted butter
1 cup of flour
3 eggs

For the filling and topping:

5 ounces dark chocolate, chopped
8 tablespoons of hazelnut chocolate (Nutella) spreads
2 cups heavy cream, divided
1 cup of sugar
Toasted hazelnuts for garnish
Cocoa powder for dusting

Preheat the oven to 375 degrees.Prepare the cake:In a bowl, combine the eggs, yolks, sugar and a pinch of salt, and beat with a hand mixer. Fold the flour, ground almonds and 1 tablespoon cocoa powder, and pour into a pastry bag. Line of a large sheet from the oven with a baking paper buttered, and the tube the batter on it, starting from the center and moving outwards to make two spirals 9 inches. Bake for about 12 minutes. Remove from oven and set aside to cool. Reduce the oven temperature to 350 °.Prepare the cream puffs:Bring 1 cup water to a boil with butter and a pinch of salt. Add the flour and mix until a smooth batter. Remove from heat and set aside to cool. Stir the eggs into the batter and place in a pastry bag. Fourth tube about the size of a walnut mounds of batter onto rubber mats or sheets lined with baking parchment paper.Bake for about 20 minutes, or until puffed and golden.Prepare the filling:
n a double boiler, combine chocolate and chocolate and hazelnut spread with 1 cup of cream. Cook, stirring, until smooth. Refrigerate to cool, then beat until mousse-like consistency.Assemble the cake:Place a layer of cake on a serving platter. Half pipe chocolate mousse in a spiral on the surface. Place the other cake layer on top, and pipe the remaining half of chocolate mousse on the superiore.In a cold bowl, whip the cream remaining heavy until stiff peaks form. Fill a pastry bag with a fine point, and the tube in the profiteroles. Parte.In Put a skillet over medium-high heat, cook the sugar until caramelized. Arrange the profiteroles around the cake, and put the caramel around. Garnish with nuts, and dust with cocoa powder.

Recipe of the 2012/02/24

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