MERINGUE TORTE WITH CHOCOLATE CREAM - TORT DE BEZEA CU CREMA DE CIOCOLATA

 CHOCOLATE CREAM:

Ingredients:

150 gr sugar =2/3 cup

40 gr cacao = 7 level tablespoons Cocoa Powder

6 tablespoon water

9 yolks

300 gr butter =2 and ½ sticks of butter (20 tablespoons)

100 gr semisweet chocolate = 3.5 ounces (heated in the microwave).

1 teaspoon vanilla essence

1 tablespoon rum

Directions:

First three ingredients (2/3 cup sugar, 7 tablespoons cacao, 6 tablespoons water) put on the stove in a water boiling pot.

When start boiling, bring the pot aside and add, slowly one by one yolk to the heated chocolate, mixing all the time. 

 

The lumps are cooked egg yolks. You have to "temper" the eggs by slowly adding a little heated chocolate to the eggs and whisking the eggs and then adding a little more and whisking, etc. The idea is to get the temperature of the eggs approaching the temperature of the chocolate, before adding the eggs to the chocolate.  

YAYADAVE, JULY23, 2006

Mix well 300g butter with a mixer, to be soft and fluffy.

When the chocolate mixer is cold, add slowly, spoon by spoon to soft butter, mixing all the time, so the butter will not curdle!

  

Add vanilla, rum, and 3.5 ounces of semisweet chocolate, (melted in a microwave).

One can add sliced walnuts, one cup.

THE CREAM CAN BE SPREAD ON BAKED MERINGUE LAYERS.

The Layeres were baked, we spray them with some rum and start adding chocolate cream.

SANDA MARIN, TORT DE BEZEA CU CIOCOLATA  (ROMANIAN)