One flourless cake (facultatif, for shine) made with cream of butter
For the vanilla or white chocolate (facultatif) glaze:
ramolli, half a tablespoon of unsalted butter
2 tablespoons of powdered sugar
1 coffee spoonful of vanilla extract
Two or three tablespoons of thick cream soup
4 ounces of white chocolate, melted and cooled (facultatif)
Instructions:
Get the chocolate cake ready:
Get your oven ready at 350°F (175°C). Prepare two 9-inch round cake muffins by boiling and shaping them.
Put the flour, sugar, powdered cacao, chemical lifter, baking soda, and salt in a large bowl and mix gently.
Séparer l’oeufs, l’huile végétale, le babeurre et l’extrait de vanille. Until everything is well mixed, beat at a medium speed.
Slowly add boiling water to the flour mixture while reducing the speed to minimum. Be careful not to overmix the ingredients; you want the dough to be smooth.
In a uniform distribution, divide the dough into the prepared muffin cups.
Rest on a rack for 30–35 minutes, or until a cure-dent is inserted into the center using sterile floss.
Ten minutes after letting the cakes cool in the molds, turn them out onto a grill to cool completely.
Masquez les fruits et légumes secs:
Mash the cheese with the cream in a medium bowl until smooth consistency.
Gradually add the powdered sugar and continue beating until everything is well combined.
When the mixture is light and fluffy, add the thick cream and vanilla extract and beat until combined.
Keep in the refrigerator until ready to use.
Chocolat Ganache Preparation:
In a heat-resistant container, place the chopped chocolate.
The thick cream should be heated in a small casserole until it begins to freeze.
Place the warm cream on top of the chocolate and let aside for two or three minutes to cool.
Keep stirring until the chocolate has melted and the mixture is smooth.
