Layer Cake Fraise Chocolat Mascarpone
Pour the hot cream over the chocolate wait a few seconds then stir with a spatula to make a smooth ganache.
Layer cake fraise chocolat mascarpone. Le rich dark chocolate cake recette de peggy porschen. Combine the cream and coffee and heat until simmering. Using electric mixer beat butter in large bowl until smooth.
Put the pie shell garnished with chocolate in the refrigerator for at least 30 min. Frost with the coffee mascarpone cream. Stir frequently scraping down.
Paint the layer with the coffee syrup and top with 1 5th of the filling. Add brown sugar and beat until well blended about 2 minutes. Increase speed to medium high.
Melt the chocolate in a double boiler and divide the egg mixture into 2 equal parts. Mix one of the portions with the melted chocolate and pour over the tart shell. Sift together all purpose flour and cocoa powder.
Dark chocolate coffee ganache. Spread the mascarpone cream over the whipped ganache layer smooth with an icing spatula and refrigerate until firm. In the second part add the finely grated zest of one lemon and gently pour over the chocolate layer.
Chill for at least an hour in the fridge. Lightly grease a springform pan with butter. Repeat with remaining layers.