How To Use Sip In W595

English lady

Dolce made at the meeting that took place in Carpi ... with my pen-friend history, to present their husbands (his is the cook and has prepared a lunch with all the trimmings) ...
Ingredients: 250 grams of butter

275 grams of flour 00
1 tablespoon baking
45 grams of cocoa powder
300 grams of powdered sugar 6 eggs

2 tablespoons vanilla extract
For the chocolate ganache:
250 grams of dark chocolate
250 grams heavy cream For the filling
(Camy cream): 500 grams of mascarpone

170 grams of condensed milk

Preparation: Prepare
2ciotole, in which 138 grams of flour sifted together with 1 / 2 packet of baking powder. In one of the two bowls
sift the cocoa powder.
In a third bowl, a bit 'bigger, soften the butter is left, which will then added the icing sugar (sifted always), and the mixture is then blended / whipped until it has a light texture and will almost doubled in volume. Add this mixture to the eggs, one at a time, making sure to stir well to combine before the next egg. Also add vanilla essence and continue stirring until the mixture is well mixed.
Now we need to divide the dough in half exactly in the two bowls prepared in advance (the one with the yeast and flour + flour + cocoa + baking powder). Mix well.
And now comes the fun part:
prepare the edges and lined with buttered parchment paper wet at the bottom, 2 baking sheets with a diameter of 20 cm, and with the help of two pastry bag (or sweet syringes), create alternating rings (a mixture of white, one color mixing chocolate) ... bake in preheated oven at 180 ° C for fifteen minutes.

Cool the two disks that you have baked, and then cut them in half ... in order to obtain a total of 4 discs.
In a bowl fitted with high sides and add the mascarpone cheese wire, always beating with whips, concentrated milk, cream for the Camy. Stuffed
discs, taking care to place them as alternating colors (ie before the one with the chocolate-brown outer edge, then over the one with the white outer edge, and so on) ...
Melt the chocolate in a bain marie chopped and mixed with whipping cream for the cream ganache. In this caso prima ho ricoperto tutta la torta con una spatola per dolci, e poi l'ho decorata facendo tanti ciuffetti con la siringa da pasticcere.
La bellezza di questa torta non sta tanto nell'aspetto esteriore, quanto alla sorpresa dei commensali quando servirete le fette!