Claudius cake

by Umberto - Thursday, January 31, 2013

Claudius cake

Always from the Chef of our School, Ernst Knam, the famous king of chocolate on Real Time, here is the recipe for this month: Claudius.

600 g puff pastry
100 g cream
250 g pears
a hint of tonka bean powder

250 g dark chocolate tablets or pieces
1 egg white
  brown sugar and cinnamon for sprinkling
  butter and flour for the pan

Prepare the pastry, put it to a thickness of 3-4 mm and cut 2 discs by cutting with a boxcutter. Make sure that the first has a diameter of about 22 cm, the second is a slightly larger diameter. Then buttered and floured cake pan a diameter of about 22 cm and line with the first disc. With a spoon, spread the bottom crust of a thin layer of frangipane cream. Apart peel the pears, cut them into slices and mix by hand, dust, tonka bean and dark chocolate. Then pour into the pan, filling it. Overlap the second disk of pastry, whose diameter will be slightly higher than that of the cake, in order to cover the edges and "close" the sweet.

With a boxcutter, cut the excess pastry from the edges of the mold, clean them well and brush the surface of the cake with the egg white liquid. Then sprinkle the cake with brown sugar and a pinch of powdered tonka bean.

Bake in a preheated oven at 180 ° C for about 30 minutes, then baked. You can serve the cake warm or cold, depending on your taste. In the first case the chocolate will have a creamy consistency; if allowed to cool instead, be crispy.


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