Diplomatic chocolate cake
Allergens:
Ingredients for 5 portions
Calculate portions
Génoise sponge cake
0.25 ud
Basic syrup
0.063 l
Chocolate patissiere cream
0.25 kg
Buttercream
0.125 kg
English chocolate cream
0.05 l
Black chocolate curls
0.013 kg
Plain flour
0.06 kg
Sterilised milk
0.167 l
Eggs
0.833 ud
Sugar
0.033 kg
Creamed corn
0.015 kg
Cinnamon stick
0.033 ud
Dark chocolate coating
0.013 kg
Sterilised milk
0.05 l
Sugar
0.01 kg
Creamed corn
0.001 kg
Pasteurised egg yolk
0.006 kg
Dark chocolate coating
0.004 kg
Elaboration
Para esta receta, son necesarias las siguientes elaboraciones:
- Bizcocho plancha
- Almíbar espejuelo
- Crema pastelera de chocolate
- Crema de mantequilla
- Crema inglesa de chocolate
MONTAJE:
- Sobre una placa de horno, poner un papel antiadherente y sobre el papel un molde rectangular.
- Forrar la base con el bizcocho plancha y emborrachar.
- Escudillar sobre el bizcocho la crema pastelera de chocolate.
- Cubrir con otra plancha de bizcocho y emborrachar.
- Escudillar sobre el bizcocho la crema de mantequilla.
- Por último, cubrir con otra plancha de bizcocho y extender sobre esta una fina capa de crema pastelera de chocolate.
- Retirar el molde y acabar la tarta.
- Decorar con rizos de chocolate.
- Racionar, emplatar y decorar con una crema inglesa de chocolate.
Nutritional information (1 portion)
Energy
466.75
kcal
Carbohydrates
53.88
g
Proteins
7.48
g
Lipids
24.32
g
Fiber
0.8
g
Saturates
9.36
g
Monounsaturated fatty acids
6.85
g
Polyunsaturated fatty acids
5.66
g
Cholesterol
181.41
mg
Calcium
81.34
mg
Iron
1.42
mg
Zinc
0.95
mg
Vitamin A
148.18
ug
Vitamin C
0.78
g
Folic acid
23.48
ug
Salt (Sodium)
197.48
mg
Sugars
38.29
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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