Braised Beef Cannelloni

Torta Gianduja




Well girls, baptize my return with this super mega bomb
chocolaty recipe taken from the calendar of the "Bread Angels ".... one of my co-worker is in love with this cake and practically are about 2 months ... so it torments me x 'Friday 14 January, I contented .... result?
After 8 minutes I counted
I swear to me, because 'the mass of people that went before the cake was awesome
We come to the recipe with a little step by step so' see well Goduria:

INGREDIENTS L ' DOUGH:

4 eggs 150 g caster sugar 1 teaspoon of vanilla extract

un pizzico di sale
100 gr di farina
30 gr di fecola di patate
20 gr di cacao amaro
100 gr di nocciole tostate e tritate finemente
mezza bustina di lievito x dolci (io ho messo 2 cucchiani da the)
100 gr di burro

INGREDIENTI X FARCIRE E DECORARE:
200 ml di panna da montare
250 gr di cioccolato gusto gianduja(io ne ho messi 200 gr)
50 gr confettura di albicocche
glassa al cacao x coprire la torta(io ho usato la ricetta di chiara)

PROCEDIMENTO X L'IMPASTO:
Sbattere a schiuma i tuorli (tenete da parte le chiare) con 4 cucchiai di acqua bollente.
Addiungere graduatamente 100 grams of sugar, vanilla, salt and beat until a creamy mass. Place the egg whites until stiff
hard, gradually adding remaining sugar, place it over the yolks and sift over the flour mixed with potato starch, cocoa, chopped nuts and, finally, baking powder sifted.
With hand blender, add the previously melted butter and mix well together ...
Put the dough on a baking tray and bake in diameter 26 x 40 minutes (toothpick test ever!)

filled and decorated CASE X:
For the filling, bring cream to a boil, remove from fire, add 200 grams of Gianduja chocolate and stir until completely dissolved chocolate. Place the cream so slightly
'obtained after cooling in the refrigerator at least 2 hours ... (on' at this stage I am wrong ... that I whipped cream and chocolate by liquid but just a bit ', but the result nn and changed) it was so 'after the blending!
The cream is dense after 2 hours and 30 minutes from the fridge.
At this point, cut the cake into two previously made, spalmatevi Gianduja cream (No need to get wet and spongy) and put the disc above.
Now take the apricot jam, heat it in a saucepan and let soften, remove the pieces of apricot if any, is smooth.
spennelate Take the cake and the entire surface and let dry in the refrigerator a few minutes.
Meanwhile, prepare the chocolate glaze, or the one you bought you, and here is the result of the above!