Receta Prince Eugenio’s Cake copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

Name: Prince Eugenio’s Cake copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Cuisine: Italian
Ingredients: 16 ounces unsweetened dark chocolate (containing at least 60% cocoa); 1 1/2 cups crushed almonds; 1 ¼ cups sugar; 2 tablespoons butter; 6 eggs; 1 tablespoon rum; 1 tablespoon brandy; butter for pan; Topping:; 2 cups raspberries; 1 tablespoon sugar; 6 ounces milk chocolate; ½ cup whipping cream; 1 tsp vanilla

de maria liberati

Add a photo

click to rate

2 votos | 1421 views

0 evaluaciónes | 0 comentarios

Italian

Ingredientes

16 ounces unsweetened dark chocolate (containing at least 60% cocoa)
1 1/2 cups crushed almonds
1 Â¼ cups sugar
2 tablespoons butter
6 eggs
1 tablespoon rum
1 tablespoon brandy
butter for pan
Topping:
2 cups raspberries
1 tablespoon sugar
6 ounces milk chocolate
Â½ cup whipping cream
1 tsp vanilla

Direcciones

Beat softened butter,sugar and egg yolks until creamy. Melt chocolate in double boiler or microwave. Add the chocolate into the egg yolk mixture,then add in ground almonds,brandy and rum.
Beat egg whites till soft peaks form. Fold into the egg yolk mixture gently till well blended.. Butter and flour a low cake pan and bake for 35 minutes in oven at 350 degrees.
Remove from oven. Leaving a 1 /12 â border around cake, cut out the interior cake , to make about Â¼ cup of crumbs. Place crumbs in oven on cookie sheet for to dry and become crisp, set aside., to use as crumble on topping.
Cook raspberries and sugar over low heat for 2 minutes let sugar melt. Let cool. Place whipping cream and vanilla, sugar in bowl. Whip cream till peaks form, add in grated chocolate. Place cooled raspberry mixture in cavity of cake made from digging out crumbs. Top with whipped cream mixture in center of raspberries. Sprinkle with cake crumbs and top with whipped cream and serve.