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How To make Torta Divina(Chocolate Mousse Cake with Liqueur)
Batter: 1/2 cup granulated sugar
1/2 cup water
8 tablespoons (1 stick) unsalted butter
12 ounces semisweet or bittersweet chocolate
1/3 cup sweet liqueur, such as
Cointreau or Chambord 6 eggs
Finishing: 1 cup heavy cream
2 tablespoons sugar
1 basket fresh raspberries (optional)
Preheat the oven to 325 degrees and set a rack in the middle level. Butter an 8-inch round pan and line the bottom with a disk of parchment or waxed paper cut to fit. Butter the paper. Cut the chocolate finely and set it aside.
Combine the sugar and water in a saucepan and bring to a boil over low heat, stirring occasionally to make sure all the sugar crystals dissolve.
Remove the syrup from the heat and stir in the butter and chocolate; allow to stand 5 minutes. Whisk smooth.
Whisk in liqueur and eggs, one at a time, into the chocolate mixture, being careful not to over mix.
Place 1 inch of warm water into a small roasting pan. Pour batter into the prepared 8-inch round pan and bake about 45 minutes, until set and slightly dry on the surface. Remove round pan from the roasting pan and cool to room temperature in the pan and cover with plastic wrap. Refrigerate dessert in pan. To unmold, run a knife between the dessert and the pan and pass the bottom of the pan over the heat. Invert and remove paper. Invert to a platter.
To finish, whip the cream with the sugar until it holds a soft peak. Spread the whipped cream on the top of the dessert. Decorate the top with the raspberries.
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Torta mousse de chocolate y dulce de leche
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Deliziosa Torta al Cioccolato e Caffè | Delicious Chocolate and Coffee Cake
#Torta #Cake #VideoRicetta
In questo video vi proponiamo una torta al caffè e cioccolato. E' molto saportita, morbida e cremosa.
La mousse gli offre il tocco di classe e una bellezza unica al taglio. Provatela anche voi.
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Gli ingredienti:
per l'impasto:
- uova: 8 pz.
- zucchero: 180 gr.
- farina 00: 150 gr.
- cacao: 35 gr.
- amido di mais: 30 gr.
- caffè istantaneo: 10 gr.
- burro: 90 gr.
- acqua (bollente) per il caffè: 15ml.
per la bagna al liquore:
- zucchero: 150 gr.
- acqua: 150 ml.
- caffè instantaneo: 2 ccuchiaini
- liquore al caffè: 50 ml.
per la mousse al cioccolato:
- panna fresca: 200 gr.
- zucchero: 80 gr.
- tuorli d'uovo: 3 pz. (50 gr.)
- cioccolato ( con minimo 50% cacao): 330 gr.
- panna da montare: 600 gr.
per la glassa:
- cioccolato fondente: 75 gr.
- burro: 20 gr.
- panna fresca: 110 ml.
- miele: 1 cucchiaio
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In this video we are going to show you a coffee and chocolate cake. It is very savory, soft and creamy.
The mousse offers a touch of class and a unique beauty to the cut. Try it for yourself.
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The ingredients:
for the dough:
- eggs: 8 pcs
- sugar: 180 gr.
- flour 00: 150 gr.
- cocoa: 35 gr.
- corn starch: 30 gr.
- instant coffee: 10 gr.
- butter: 90 gr.
- water (boiling) for coffee: 15ml.
for the liqueur syrup:
- sugar: 150 gr.
- water: 150 ml.
- instant coffee: 2 small cups
- coffee liqueur: 50 ml.
for the chocolate mousse:
- whipping cream: 200 gr.
- sugar: 80 gr.
- egg yolks: 3 pcs (50 gr.)
- 50% cocoa chocolate: 330 gr.
- whipping cream: 600 gr.
for the icing:
- dark chocolate: 75 gr.
- butter: 20 gr.
- fresh cream: 110 ml.
- honey: 1 tbsp
Kondensmilch mit Nutella verquirlen! Sie werden begeistert sein! Kein Backen und Gelatine!
Kondensmilch mit Nutella verquirlen! Sie werden begeistert sein! Desert in einer Minute. Kein Backen und Gelatine! Heute zeigen wir euch ein schnelles aber leckeres Rezept, dessen Zutaten Kondensmilch und Nutella sind! Was lässt sich daraus zubereiten? Dieses Rezept wird Ihre ganze Familie und Freunde begeistern! Also schau dir das Video bis zum Ende an, um das schnelle, einfache und günstige Rezept für ein leckeres Dessert zu kennen!
Base:
180 g Kekse (savoiardi)
90 g weiche Butter
20 g Nutella
Creme:
500 g Frischkäse oder Mascarpone
140 g Kondensmilch
200 g Nutella
Dekoration:
Nutella 100g
15 ml Pflanzenöl
Schokoladenstücke zur Dekoration
#Gesunde_und_schnell #rezept
¿Cómo se hacen las letter cakes?
Visitamos Coulant Pastelería Artesanal y conocimos el paso a paso en la elaboración de este tipo de torta que es tendencia mundial.
3 Cócteles para acompañar los postres en las fiestas ????
Aquí podéis ver 3 recetas de cócteles para celebraciones, ideales para acompañar y disfrutar de los postres después de las comidas ????ricos ... muy ricos????
Libros Barman in Red ????????
Blog Barman in Red ????
Verde Pasión
1 oz (30 ml) licor de chocolate
1 oz (30 ml) crema de whisky
1 oz (30 ml) ron coco
1/2 oz (15 ml) licor de menta
1/2 oz (15 ml) jarabe de azúcar
2 oz (60 ml) crema de leche
Dulce Ángel
1 oz (30 ml) licor de avellanas
1 oz (30 ml) licor de café
1 oz (30 ml) crema de leche
1 oz (30 ml) jarabe de miel
Luna Dulce
1/2 oz (15 ml) vodka de vainilla
3/4 oz (22 ml) licor de almendras
1 1/2 oz (45 ml) jarabe de canela
1 1/2 oz (45 ml) crema de leche
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