Portions / number of people:
Preparation time: 15 minutes
Cook time: 5 minutes
Category: Desserts
Difficulty: Easy
Introduction:
This dessert is perfect for those who we are passionate about chocolate,
It has a base brownie with an intense flavour to chocolate, aroma of Orange and white chocolate Butter cream… then a chocolate custard… over this another lemon cream which brings freshness and acid contrast that my particularly what I like… I finally (not in the original cake that bears also the chocolate ganache) I put the chocolate mousse with orange and I have adorned with White chocolate.
Ingredients:
BROWNIE CAKE
-125 grams of dark chocolate
-125 g soft butter (point ointment)
-110 sugar
-2 small eggs
-36 GRS flour
-a pinch of salt
-zest of Orange
-White chocolate Butter cream.
ENGLISH CREAM OF CHOCOLATE AROMA OF ORANGE
-3/4 gelatin (almost one) leaf
-100 grams of dark chocolate
-3 large yolks
-60 grams of sugar but a sachet of vanilla sugar
-125 g whole milk
-125 grams of cream 35MG
-Orange peel
LEMON CREAM
-2 medium eggs
-140 grams of sugar
-90 ml lemon juice
-zest of 1 lemon
-zest of 1 Orange
MOUSSE DE CHOCOLATE
-An egg a yolk
-125 chocolate 70%
-200 ml whipping cream
-zest of 1/2 Orange
Instructions:
BROWNIE CAKE
We melted dark chocolate in the micro with butter and sugar… Add semibatidos eggs the flour salt and the orange zest, mix everything very well and add the white chocolate.
Put in greased pan and put into hot oven 180 degrees, not more than 14-18 minutes, is a sponge cake that has to be very tender to sinning a little crude to make it juicy. We cut the diameter of vessel and put it in the background.
ENGLISH CREAM OF CHOCOLATE AROMA OF ORANGE
We hydrations the gelatin in cold water. Boil the milk with the cream and orange peel, strain and let warm. We beat the egg yolks with sugars in a container that can go to the fire and add the milk little Rev without ceasing to beat put to fire and heat without stirring until it thickens but not to boil.
Add the chopped chocolate and gelatine… drained mix everything very well and put it in the vessels over brownie. We put in the fridge.
LEMON CREAM
We aromatizamos the sugar with the lemon mezclandoy rayadura rubbing with your fingers until it is damp.
Mix the juice with eggs and sugar, we put in the fire without letting beat Rod until it thickens as a cream but without boiling.
Strain and add the butter cut into small pieces and beat vigorously with rods until we have all well integrated to getting a cream… can use electric mixer. We are vessels.
MOUSSE DE CHOCOLATE
We melted the chocolate in the microwave and mix it with the cream, let warm and put it in the freezer to make it well… cold when we have already remove and assemble as if it were cream.
We make a syrup with the sugar and two spoons of water putting fire and when it boils before they take color and becomes caramel remove from heat.
We beat the egg and the yolk with rods and we are adding the syrup in the form of thread beating strong speed with an electric Blender rod… to 3 minutes lower the speed and continue whisking until the Sabayon this very pale… mix it with the cream which we mounted along with the chocolate with enveloping movements and put in the vessels.
We adorn Amos with white chocolate and put it in the fridge or the freezer if we want to save them.