These chocolate cakes will look luxurious on any table!
Pick your recipe
You will need
- The foundation:
- - 240 g butter;
- - 200 g of sugar;
- - 2 eggs;
- - 500 g flour;
- - 100 g of almonds;
- - 20 g of cocoa powder.
- For ganache:
- - 300 ml of fat cream;
- - 360 g of dark chocolate.
- For cream:
- - 500 g "Mascarpone";
- - 100 ml of strong coffee;
- - 20 g of sugar.
Instruction manual
1
Remove the oil from the refrigerator in advance to make it soft. Grind the almonds in the processor into small crumbs (you can add 1 tsp of sugar from the total amount so as not to get an oil mass at the output).
2
Sift flour with cocoa into a bowl, add almonds, mix.
3
Beat the softened butter in a separate bowl with sugar in a lush cream. Add one egg each, thoroughly whipping each time. Add liquid ingredients to dry, kneading thoroughly. Roll the dough into a ball, wrap in cling film and put in the refrigerator for 60 minutes.
4
Preheat the oven to 180 degrees. Lay the forms for tartlets with special cuffs (if you use non-silicone ones) and put the dough in them. Bake for 25 minutes. Then let it cool down first, pull out and cool completely on the wire rack.
5
At this time, prepare the ganache: mix the cream and the chocolate broken into small pieces over medium heat in a water bath. Keep stirring until smooth. Then allow to cool slightly and fill the tartlets. Send to the refrigerator until completely frozen.
6
For cream, dissolve the sugar norm in still hot coffee and let the drink cool completely. Beat the Mascarpone with a mixer, adding coffee a little. Fill the confectionery syringe with the resulting mass and put the cream on the frozen ganache. Serve chilled.