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Gateau De Chocolate a la Annette
Zutaten für 30 Portionen Menge anpassen
die Zutaten:
Chocolate Ganache
1 1/2 Tasseheavy cream
1/4 Tassecorn syrup light
3/4 x ca. 450 gSemisweet chocolate chips; (2 cups)
1 TeelöffelVanilla; or almond extract
Entenmann's All Butter Loaf
90 Raspberries
2 EsslöffelWhipped Cream
die Zubereitung:

Make Ganache Filling: In medium, heavy saucepan, bring cream and syrup to a simmer. Remove from heat. Stir in chips and vanilla, let stand 2 minutes. Whip until smooth. Cover and chill 1-1/2 hours or until spreading consistency (stir occasionally). Beat until fluffy. Easily frosts tops 9" double-layer cake.

Assembly: Using the Entenmann's All Butter Loaf or a home-made pound cake, slice the cake horizontally into four layers. Assemble with ganache between each layer; do not frost top of cake. Refrigerate until ready to serve.

Presentation: Slice each cake into 10 slices. Garnish with 2 Tablespoons whipping cream and three fresh raspberries. You can add a mint leaf or two if you like for color contrast.

Substitution: You can also garnish the cake with a few cherries from a can of cherry pie filling if no raspberries are available, or a fresh strawberry, sliced up to the leaf in five slices and fanned on top of the slice of cake.

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