Lekhekheji le-opera elimnandi liqukethe zonke izingxenye ezifanayo njengekhekhe le- opera le- Dalloyau , okunye okubaluleke kakhulu: ushokoledi. Ukuhlanganiswa kwezingxenye ezihlukile ze-espresso ne-chocolate enothile kwenza inhlanganisela enhle, engenakuphikiswa. Ingxenye yale mocha opera ikhekhe yiyo yonke into edingekayo ye-showstopper enhle ye-dessert.
Ungesabi uhlu lwezithako, bonke bahlangana ndawonye kahle futhi akuyona inkimbinkimbi njengoba kubonakala ekuqaleni.
Okuzokwenza
- Ikhekhe le-almond:
- 6 amaqanda amakhulu amaqanda (ukushisa kwamakamelo)
- 2 wezipuni ushukela (granulated)
- 2 izinkomishi ama-almonds (i-blanched, umhlabathi)
- 2 1/4 izindebe ushukela (confectioners ', sifted)
- Amaqanda amakhulu ayisithupha
- Ufulawa wekhamera we-1/2 (yonke inhloso)
- 3 wezipuni ibhotela (encibilikile futhi selehlile)
- Isiraphu ye-Espresso:
- 1/2 indebe yamanzi
- 1/3 indebe ushukela
- I-1/2 wezipuni we-espresso (okusheshayo)
- I-Coffee Buttercream:
- 2 isipuniso (osheshayo)
- 2 wezipuni amanzi (abilayo)
- 1 inkomishi ushukela
- 3 wezipuni amanzi
- 1 ithisipuni i-vanilla isuswa
- 1 iqanda
- I-egg yolk 1
- 14 ibhotela ibhotela (ekamelweni lokushisa)
- I-Ganache emnyama ye-Chocolate:
- I-ounces ushokoledi (amahle, aqoshiwe)
- 1/2 izinkomishi ubisi (konke)
- 1/4 ikhilimu yekhilimu (esindayo)
- 4 wezipuni ibhotela (ekamelweni lokushisa)
- I-Chocolate Glaze:
- Ama-ounces ama-ounces amahlanu (amnandi, aqoshiwe)
- 1/2 ibhotela ibhotela
- I-Ganache
Indlela Yokwenza
Ukwenza ikhekhe le-sponge le-almond:
Preheat ovini kuya ku-425F. Ulayini ngamasentimitha angu-15 ngamasentimitha angu-12 ngamasentimitha ngephepha lesikhumba bese uphonsa ubuso nebhotela. Beka eceleni.
Usebenzisa i-beater kagesi, shaya i-egg iqanda phezulu kuze kube yilapho iqala ukuqina. Fafaza ushukela, isipuni esisodwa ngesikhathi, kuze kube yilapho konke kuhlanganisiwe. Qhubeka ukushaya umlomo kuze kube yilapho igxilile futhi ubambe izintaba eziqinile.
Esikhathini esitsheni esisodwa, shaya ama-alimondi omhlabathi, ushukela, namaqanda aphelele emkhatsini nje kuze kube yilapho ingxube ibonakala futhi ipholile.
Hamba ngomusa ufulawa ube yi-batter.
Ngenisa ngomusa i-1/4 ye-batter emaqenjini amhlophe. Bese uthayipha okusele kwe-batter nebhotela elihlile emaqenjini amaqanda.
Hlukanisa i-cake ye-sponge i-cake phakathi kwama-pans amabili bese ubhake imizuzu engu-5, kuze kube yilapho iziqhamuka zisuka emuva ekuthinteni okukhanya.
Gcoba ubuso obuphezulu bekhekhe ngalinye ngeqanda elisha lesikhumba bese uwaphendulela ngokucophelela endaweni ehlanzekile. Kanciphisa kancane isikhumba esidala esivela emaqebelengwini bese uvumela ukuba baphumule ngokukhululekile phezu kwamakhekhe ukuwavimbela ekumeni.
Ukwenza isiraphu ye-espresso:
Esikhathini samapuphu amancane, phezu komlilo ophakathi, ulethe amanzi angu-1/2 indebe, 1/3 indebe granulated, kanye ne-1 1/2 wezipuniko ze-espresso esheshayo emathumba, epholile imizuzu engu-5. futhi ubeke eceleni.
Ukwenza i-buttercream ye-chocolate:
Esigodini esihlanzekile, shaya ibhotela ngesivinini esiphakeme esiphakathi kwemizuzu engu-5, kuze kufike ukukhanya nokukhanya. Yehlisa isivinini kuya phansi, bese ufaka izithako ezisele. Uma ushukela labafaki behlanganiswe ngokuphelele, phakamisa isivinini se-beater kuze kube sezingeni eliphakeme bese ushaya isithwathwa semaminithi amabili, kuze kube yilapho iphendulela futhi ikhanya.
Ukwenza i- ganache
Epanini elingaphakathi, phezu komlilo ophakathi, ulethe ubisi no-ukhilimu ngamathumba. Susa i-pan kusukela ekushiseni bese ugoqa ushokoledi. Qhubeka ugqugquzela ushokoledi emizuzu emibili, ukuqinisekisa ukuthungwa ngokuphelele. Faka ibhotela bese uqhubeka uvuselela i-ganache imizuzwana engu-90.
Ukuhlanganisa ikhekhe:
Khombisa ishidi elikhulu lokubhaka ngephepha lesikhumba. Sika eyodwa-intshi engu-10 ngamasentimitha angu-10 ububanzi kusuka kwendonga ngayinye yekhekhe bese uyibeka ekhasini lokubhaka.
Shayela ungqimba wokuqala wekhekhe ngesiraphu ye-espresso. Ukusabalalisa ngokucophelela 3/4 we-buttercream ye-chocolate phezu kwekhekhe.
Beka ama-rectangles amabili wekhekhe phezu kwe-buttercream ye-chocolate, bese uwaxubha ngesiraphu ye-espresso. Sakaza i-ganache phezu kwekhekhe kulayini olubushelelezi. Beka ungqimba wokugcina wekhekhe phezu kwe-ganache, shayela ngesiraphu ye-espresso, bese uyisakaza ngendlala encane ye-buttercream ye-chocolate. Gcoba ikhekhe esiqandisini ngehora elilodwa ngaphambi kokuligcoba.
Ukugcoba ikhekhe:
Chaza ibhotela ngokulibilisa bese uhlwitha futhi ulahle izitshalo eziqinile. Hlanganisa ushokoledi ku-boiler kabili bese ugxilisa ibhotela ecacisiwe kuze kube yilapho i-glaze ibushelelezi. Thela i-chocolate glaze phezu kwekhekhe bese uvumela ukuba ubeke esiqandisini ngaphambi kokukhonza.
Kubuyekezwe ngu-Elaine Lemm
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 688 |
| Inani lamafutha | 44 g |
| I-Fat egcwele | 21 g |
| I-Fat Unsaturated | 16 g |
| I-cholesterol | 144 mg |
| I-sodium | 159 mg |
| Ama-carbohydrate | 66 g |
| I-Fiber Dietary | 5 g |
| Amaphrotheni | 11 g |