Bette Noir

Ricardo Soares

Ricardo Soares

28th January 2011

Bette Noir

FIRST SPRAY MOULDS WITH TREN WAX THE SET ASIDE - OR BRUSH WITH SOFT BUTTER AND DUST WITH FLOUR

MELT B

Ingredients

  • PORTIONS: 16 SMALL DARIOLE/TIMBA
  • SHELFLIFE: 1 WEEK REFRIGERATED
  • HEATING TEMP: 395F/195C
  • THE MIDDLE OF THIS CAKE SHOULD BE LIKE A SOUFFLE - SOFT
  • 400g 64% DARK CHOCOLATE PISTOLES
  • 400g UNSALTED BUTTER
  • 350g ICING SUGAR
  • 8 med (150g) EGG YOLKS / PASTEURISED EGG YOLK
  • 8 med WHOLE EGGS - LIGHTLY BEATEN TOGETHER WITH YOLKS
  • 110g SOFT FLOUR
  • 110g COCOA BRUT ( UNSWEETENED ) - SIFTED WITH FLOUR

Method

FIRST SPRAY MOULDS WITH TREN WAX THE SET ASIDE - OR BRUSH WITH SOFT BUTTER AND DUST WITH FLOUR
MELT BOTH CHOCLATE AND BUTTER TOGETHER IN A BOWL OVER SIMMERING WATER, WHISK WELL TOGETHER TO EMULSIFY WHEN MELTED.
NOW WHISK IN THE ICING SUGAR AND LIGHTLY BEATEN EGGS, WHISK UNTIL WELL EMUSLIFIED BEFORE
CAREFULLY FOLD IN THE SIFTED FLOUR AND COCOA UNTIL LIGHT AND SMOOTH.
POUR MIXTURE INTO THE PREPARED MOULDS AND BLAST CHILL OR
BAKE AT 305F/195C FOR 11-12 MINUTES NO MORE OR THEY WILL OVER COOK.
REST FOR 2 MINUTES BEFORE GENTLY REMOVING FROM THE MOULDS - TAKE CARE OR THEY WILL BREAK
TIP - IF YOU HAVE A QUICK COOKING OVEN THE COOKING TIME MAY WELL BE UP TO 4 MINUTES LESS.

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