Chocolat Coulant á la Jacob

Ingredients for Chocolat Coulant á la Jacob

Instructions for Chocolat Coulant á la Jacob

To prepare the Chocolat Coulant á la Jacob recipe, please follow these instructions:

Fill: to 12 PCs.
Piskefløden brought to the boil along with the crushed coffee beans, and coffee, and removed immediately from the heat.
In the hot cream admissible the cheese, cut into small cubes, and reversed until it is melted.
The mixture is poured through a strainer over 150 g. chocolate and the butter. That reversed in this mixture until the chocolate is completely melted (a milk whips up is good to get the mixture made smooth).
The mixture is poured into a container and placed in the freezer for about 1 – 1 ½ hour after which it should be stiffened but not frozen. Cutting now squares at ca. 3-4 cm., depending on the size of the same cut-out shape, and the mixture can be made back in the freezer until after here it will be used.

For the dough: 4 PCs.
For the dough, beat the egg yolks and sugar together until the mixture has changed significantly in color and taken significantly in volume, and been to the schnapps.
Never immerse the butter in another bowl and 100 g. chocolate. Butter and chocolate melt gently in the microwave, and stir together.
Chocolate mixture is poured into the æggesnapsen a little at a time, while gently flipped around.
Then sieved the flour in the dough, little by little, while the gently inverting. It is important to have a consistency that is neither too thick nor too thin.
Who can possibly. Invert the grated orange peel with.

Tips:
Cut-out form must be a stainless steel cylinder with a diameter of approx. 6 cm. This form of the guards on the inside and put wax paper laid around on the inside. The shape is now produced on a baking sheet with wax paper, and the bottom is covered with ½-1 cm; dough. On top of this dough is now produced one of the frozen squares of the filling. Cut-out form is filled up with dough so that it now covers the filling. It is important that the filling is lame surrounded and covered with dough, especially in the pages, since the filling otherwise will flow out. Now bake the dessert in a preheated hot oven for approximately 15 200oC min. When the dessert is baked done taken it out of the oven and placed on a serving plate. Here after you take a small sharp knife and carefully peel off the wax from the cut-out shape, loosens and take this of the tracing paper should now be ready to take off. Decorating by si was that icing sugar over the cake and cut a small "pie piece" in the cake, so some of the filling flowing out.