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Countertop: First I mixed the cocoa with hot water. In a bowl I put eggs, a pinch of salt and mixed until they doubled in volume, then I added the sugar and continued to mix until I got a frothy cream, I reduced the speed in the mixer and I added in turn, cocoa. , then the oil, mixing after each at low speed. Then I added flour mixed with baking powder, which I incorporated with slow movements from bottom to top. I lined a tray with baking paper (20/30 cm) and poured the composition into the tray, I put the tray in the preheated oven at 180 degrees, being a not very high top, it bakes very quickly, the toothpick test is done. I took the tray out of the oven and let the countertop cool well.
Cream: I cleaned the peaches and put them on the grater, I added the sugar and I put the pan on the fire to boil in a few boils, I took the foam formed. I hydrated the gelatin in cold water, then I took the puree off the heat, I added the chocolate, I mixed it until the chocolate melted, then I incorporated the hydrated gelatin and I homogenized it. Separately I mixed the mascarpone over which I added the peach puree and I homogenized the cream.
Assembly: I baked the tray in which I baked the top with food foil, I placed the top, I pricked it with a fork and then I syruped it with boiled and cooled milk. I poured peach cream over the counter. I let the tray cool for a few hours, then I took the cake out of the tray and portioned it with a knife passed through boiled water. At the end I decorated with melted chocolate and thin slices of peach.