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QimiQ
Benefits
1 kg QimiQ Whip can replace up to 3 litres of fresh cream
Creamy indulgent taste with less fat
Prevents moisture migration, sponge base remains fresh and dry
Longer presentation times without loss of quality
Gluten free
25
easy
Ingredients for 10 portions
For the cake
130
g
Butter
180
g
Couverture /chocolate icing
200
g
QimiQ Classic
340
g
Sugar
75
g
Cocoa powder
200
g
Egg(s)
30
ml
Bourbon Whisky
230
g
Pecan nuts,
chopped
For the mousses
300
g
QimiQ Whip Pastry Cream,
chilled
250
ml
Milk
50
g
Sugar
50
ml
Bourbon Whisky
200
g
Dark chocolate (40-60 % cocoa),
melted
250
g
White chocolate,
melted
Method
1.
For the cake, melt the butter, couverture and QimiQ Classic together. Mix the cocoa and sugar together in a seperate bowl. Pour the butter mixture into the dry mixture, mix well and stir in the Bourbon and pecan nuts.
2.
Pour the mixture into a greased cake tin and bake in a water bath at 150° C for approx. 55 minutes. Allow to cool, chill and remove from the cake tin.
3.
For the mousses, lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (bottom and sides of bowl). Add the milk, sugar and Bourbon and continue to whisk at top speed until the required volume has been achieved.
4.
Divide the mixture into two bowls. Fold the dark chocolate into one half, and the white chocolate into the second half and mix well.
5.
Decorate the cake with the two chocolate mousses and store chilled.