Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Creamy indulgent taste with less fat
Quick and simple preparation
Prevents moisture migration, pastry remains fresh and dry for longer
Longer shelf life without loss of quality
40
easy
Tips
Refine the cream with a dash of rum.
Ingredients for 1 Cake tin 26 cm Ø
For the base
6
Egg(s)
180
g
Sugar
1
package
Vanilla sugar
1
pinch(es)
Salt
40
g
Corn starch
100
g
AP Flour,
plain
40
g
Cocoa powder
30
ml
Sunflower oil
For the cream
250
g
QimiQ Classic,
room temperature
300
g
Dark chocolate (40-60 % cocoa),
melted
375
ml
Whipping cream 36% fat
Chocolate,
rasped
Method
1.
Preheat the oven to 320 °F (air circulation).
2.
For the base: whisk the eggs, sugar, vanilla sugar and salt together until fluffy. Sift the corn flour, flour and cocoa together and fold into the egg mixture. Add the oil and mix well.
3.
Pour the mixture into a cake tin lined with baking paper and bake for approx. 35-40 minutes.
4.
Allow to chill and slice horizontally into 3 bases.
5.
For the cream: whisk the unchilled QimiQ Classic smooth. Fold in the melted chocolate.
6.
Carefully fold in the whipped cream.
7.
Sandwich the sponge bases together with 2/3 of the chocolate cream. Coat and decorate the gateau with the remaining cream and grated chocolate.
