charlotte & almond chocolate Tiziana From http://ricette.giallozafferano.it/Charlotte-al-torrone.html Ingredients:
- 10 grams of gelatin
- 500 grams of mascarpone
- 300 ml of milk
- 100
grams of sugar - 2 teaspoon of vanilla extract
- 300 grams of nougat
- 200 ml fresh cream
- 200 grams of sponge
- 1 disk of sponge cake about 0.5 cm in height
Preparation:
nougat hour to harden in the freezer, then cut into very small pieces, and pass it in a blender (I honestly had to "fight" a bit 'because I could not grind to fine nougat, and I've added the first 100 ml of milk to help me) ... put the mixture in a large bowl, well ...
do in the meantime heat up a pot of 200 ml milk, teaspoon of vanilla extract, and 100 grams of sugar once the sugar it is well melted, add the squeezed gelatine, which you have previously made soak in cold water ... pour the contents of the saucepan into the bowl, add the mascarpone and cream (you can fit a bit 'to make it less liquid) ...
Line the bottom of a mold with parchment paper, and adagiateci above the sponge, being careful to stay within the edges.
Wet barely sweetened part of the sponge, and let it stick to the rim, you can press a bit 'towards the end: the sponge will do a little' from "sponge effect". Pour in all the mixture in your bowl, and let stand in refrigerator at least 5 hours.
Prepare chocolate sauce:
absence of several inches between the base nougat cream, and ladyfingers of china, I have almost tripled the dose compared to the original recipe, changed a little 'to my liking.
I melted in a bain marie 325 grams of dark chocolate ... and in another pan I melted 30 grams of butter in 400 ml of already sweetened whipping cream. Then I joined the molten chocolate to the mixture of cream and butter, and I mixed for several minutes.
The mixture is allowed to cool down a bit 'and then pour over the cake, which is to be placed back in the fridge to solidify.
the cake 'it in the refrigerator ... Tomorrow I will 'DECORATIONS!
With this recipe I participate in the contest Cristina (magic in the kitchen) dedicated to their birthday cakes:
