Ingredients of Butter Pastry Recipe
125 grams of butter
1 teaspoon of vanilla
½ cup of sugar
2 eggs
1 cup of sifted flour
1 teaspoon of baking powder
1/3 cup of milk
Recipe of Chocolate Filling
125 grams of butter
2 tablespoons of glazed sugar
90 grams of dark melted chocolate
1 cup of thick frozen cream
Chocolate Foam Dessert Recipe
200 grams of broken milk chocolate
125 grams salt less butter
2 eggs
2 tablespoons of sugar
1 cup of thick cream
1 tablespoon of aged rum
6 teaspoons of Jell-O powder dissolved in 2 tablespoons of hot water left to cool
Glazed White Chocolate Dessert Recipe
250 grams of white chocolate
100 grams of salt less butter
Preparation of Dessert
- Pastry: In the beaters recipient beat the butter with the vanilla till it’s creamy. Add little by little the sugar beating between every addition till creamy again. Add the eggs, one by one, with out stopping the beating. To finish add alternating the flour, baking powder, and the milk. Pour the dough in an oiled and floured mold. (11x21 cm.) Cook for 20-25 minutes or till ready. Let it cool off in its mold and then unmold over a grill.
- Chocolate Filling: Whip the butter with the glazed sugar till creamy. Add the melted chocolate and then the cream. Whip then refrigerate till moment of use.
- Chocolate Foam: Put the butter and the chocolate in a small pot and cook, stirring on low flame till it dissolves. Take away from the fire and let it cool. Whip the eggs with the sugar till it thickens. Combine with the chocolate mix, the cream, the rum, and the dissolved Jell-O.
- To Mount the Cake: Cut the Cake horizontally in 3 layers. (3 pieces) Smear 2 layers with the chocolate filling and place one with the filling looking up in the base of a rectangular molding, (11x21 cm.) previously covered with plastic. Add on top half of the filling of the chocolate foam and refrigerate for 5 minutes or till it almost curdles. Place the second layer (piece) with the chocolate filling on top of the foam (with the filling looking up) add the rest of the chocolate foam and refrigerate until it almost curdles. Place on top the last layer (piece) of cake and refrigerate till the foam totally curdles.
- Glazed White Chocolate: In a small pot place the white chocolate and butter, and cook on low flame, till you have a smooth mix. Take away from fire and let it cool a bit. Unmold the 3 layer cake over a grill helping yourself with the plastic. Level the borders, and smear the white chocolate glaze over it and leave it evenly covered and let it dry.
10 servings
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