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Ingredientes
- Brazil Nut Cocoa
- 1 c. Brazil Nuts, (about 5 ounce.)
- 3/4 c. Granulated Sugar, divided
- 1/4 c. All-Purpose Flour
- 2 Tbsp. Unsweetened Cocoa Pwdr, (non-alkalized)
- 1/2 tsp Baking Pwdr
- 3 lrg Large eggs, separated
- 1/4 c. Unsalted Butter, melted
- 1 Tbsp. Espresso Beans, coarsely crushed
- 2 c. Half And Half
- 1/2 c. Granulated Sugar, divided
- 3 lrg Egg Yolks
- 1/2 tsp Vanilla Extract Coffee Soaking
- 1/2 c. Warm Brewed Espresso
- 1/4 c. Granulated Sugar
- 2 Tbsp. Dark Rum
- 8 ounce Bittersweet Chocolate
- 2 Tbsp. Unsalted Butter
- 1 1/2 c. Heavy Cream
- 1 tsp Vanilla Extract
- 1 Tbsp. Dark Rum, (optional)
- 2 lrg Large eggs
- 3 Tbsp. Water, divided
- 1 pch Salt
- 1/3 c. Granulated Sugar
- 1 1/2 tsp Unflavored Powdered Gelatin Cocoa Pwdr
Direcciones
- Make the Brazil nut cocoa biscuit:1. Position a rack in the center of the oven and preheat to 350 degrees F. Spread the Brazil nuts in a single layer on a baking sheet and roast for 10 min. Transfer the nuts to a large kitchen towel and rub briskly to remove most of the skins. Open the towel and spread out the nuts to cold.
- Select 8 of the most attractive nuts to reserve for garnish.
- 2. Line the base of a 9-inch springform pan with foil. Assemble the pan and lightly butter and flour the bottom and sides of the pan, shaking out the excess.
- 3. In a food processor fitted with the metal chopping blade, combine the toasted Brazil nuts and 1/4 c. of the sugar. Process for 30 to 45 seconds, till finely grnd. Add in the flour, cocoa, and baking pwdr, and process 20 seconds till well blended.
- 4. In the 4l/2-qt bowl of a heavy-duty electric mixer using the whip attachment, beat the egg yolks with 1/4 c. of the sugar at medium-high speed for about 5 min till it is pale yellow in color and forms a ribbon when the whip is lifted.
- 5. In another 4/-qt bowl, using a clean wire whip attachment, whip the whites till soft peaks form. Gradually add in the remaining 1/4 c. sugar and whip till stiff and shiny.
- 6. Sprinkle one-third of the nut mix over the yolk mix and mix in gently using a rubber spatula. Add in one-third of the whites and gently mix in. Repeat till all the nut mix and whites are incorporated. Gently mix in the melted butter.
- 7. Scrape the batter into the prepared pan and spread proportionately with a spatula. Bake for 33 to 38 min till a wooden toothpick inserted in the center of the biscuit comes out clean. Cold the cake in the pan on a rack for 20 min. Run a thin-bladed knife around the edge of the biscuit to loosen it from the side of the pan. Turn the cake over onto the rack and remove the side and base from the pan. Carefully peel off the foil. Cold the cake completely on a wire rack.
- Make the coffee sauce:1. In a heavy, medium saucepan, combine the crushed coffee beans, half-and-half and 1/4 c. of the sugar and bring to a gentle boil over medium heat. Remove from the heat and let steep 5 min.
- 2. In a medium bowl, whisk the yolks with the remaining 1/4 c. sugar till blended. Gradually whisk the warm half-and-half mix into the yolk mix. Return this mix to the saucepan.
- 3. Continue cooking the mix over medium-low heat, stirring constantly with a wooden spatula for 3 to 5 min, or possibly till the sauce has thickened slightly. Don't boil. It is done when you can run your finger down the back of the spatula and a path remains in the sauce for several seconds.
- continued in part 2
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 12 servings | |
| Calories 470 | |
| Calories from Fat 284 | 60% |
| Total Fat 32.88g | 41% |
| Saturated Fat 18.01g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 190mg | 63% |
| Sodium 126mg | 5% |
| Potassium 307mg | 9% |
| Total Carbs 41.88g | 11% |
| Dietary Fiber 3.8g | 13% |
| Sugars 31.15g | 21% |
| Protein 8.51g | 14% |
