Photos and recipes of everything chocolate.

25th April 2009

Photo with 35 notes

Japanese Cake320 g chocolate with puffed rice120 g + 180 g + 180 g heavy cream250 g Mascarpone150 g sour cherries100 g dark chocolatezest of one lemonpowdered sugar to tasteMelt puffed rice chocolate with 120 g heavy cream in a double boiler. When it melts cover the 20 cm diameter spring form pan with baking paper and pour melted chocolate in it. Let rest for about an hour in the fridge.Beat 180 g heavy cream, stir mascarpone inside, add lemon zest and sugar to taste. Spread half of this cream over the hardened chocolate layer, place sour cherries over, and then the rest of the cream. Return into fridge.Beat the remaining 180 g heavy cream. Beat in melted dark chocolate and spread everything over the mascarpone layer.GanacheMelt 100 g dark chocolate with 20 g butter in a double boiler. Remove from heat and stir in another 20 g of butter. Pour over the cake. Leave it in the fridge overnight. (via palachinka)

Japanese Cake

320 g chocolate with puffed rice
120 g + 180 g + 180 g heavy cream
250 g Mascarpone
150 g sour cherries
100 g dark chocolate
zest of one lemon
powdered sugar to taste

Melt puffed rice chocolate with 120 g heavy cream in a double boiler. When it melts cover the 20 cm diameter spring form pan with baking paper and pour melted chocolate in it. Let rest for about an hour in the fridge.

Beat 180 g heavy cream, stir mascarpone inside, add lemon zest and sugar to taste. Spread half of this cream over the hardened chocolate layer, place sour cherries over, and then the rest of the cream. Return into fridge.

Beat the remaining 180 g heavy cream. Beat in melted dark chocolate and spread everything over the mascarpone layer.

Ganache

Melt 100 g dark chocolate with 20 g butter in a double boiler. Remove from heat and stir in another 20 g of butter. Pour over the cake. Leave it in the fridge overnight.

(via palachinka)

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    i am so making this for my mother’s birthday next week
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