Introduction: Bleeding Heart
Cake for 6 persons
150g milk chocolate (about 30% cocoa)
1 cup Cooking cream 18%
1 tbsp. finely grated lemon zest
150g dark chocolate (about 55% cocoa)
75 g butter
3 pasteurized egg whites
4 tbsp icing sugar
50 g finely chopped hazelnut
5 tablespoons flour
4 pasteurized egg yolks
1 liter of vanilla ice cream - for dessert
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Step 1: Step 1 - Liquid Inner
Chop the milk chocolate into small pieces and put them in a pot with the cream. Make the mixture boil and cook it on medium heat while stirring for about 2 min. Add the lemon zest and put the liquid, covered, in the refrigerator for at least 1 hour.
Step 2: Step 2 - Chocolate Dough
Chop the dark chocolate into small pieces and put them in a pot with the butter. Let it melt over a moderate heat. Whip egg whites and sugar together intil it is stif. Put the nuts and flour in the stiffly whiped egg whites. Put the chocolate-butter mixture in. Put the finally the egg yolks in. Divide the dough into 6 greased muffin cups, not paper - approx. 1 cup dough pr. cup. Getting the cooled filling in a plastic bag. Cut a hole in one of the corners. Put the bag about. 2 cm down in the dough and press about. 1/6 of the filling into each cake. Bake the cake in the middle of the oven. Make the cakes cool down in the cup for about 1 hour.
Step 3: Step 3 - When Serving
Carefully lift the cakes out of the cups. Sprinkle the powdered sugar over the cakes and arrange on plates. Serv the cakes to the coffee or with ice cream for dessert.