Tuesday, June 22, 2010
Macaroons 100 g
Butter 170 g
Dark Chocolate 200 g
Flour 200 g
Baking powder 1/2 Tea Spoon
Rum 350 ml
Sugar 100 g
First peel the pears , cut into quarters, remove seeds and hard part central and let marinate in the
wine white for at least 20 minutes, or lay them off in a pan without overlapping, pour the rum and cook over medium heat until the complete evaporation of fun cooking liquid .
Meanwhile, chop the chocolate fondant and dissolve in a water bath, add 100 gr. of butter into small
pieces , stir to dissolve everything and let cool.
In a mixer beat the remaining butter with the sugar and egg yolks until you get a nice creamy smooth and clear , which add to the mixture of chocolate melted warm now . Pour the mixture into a large bowl and add the finely crushed amaretti biscuits, the flour and baking powder sifted .
Beat the egg whites until stiff and when ready, add the rest of the sugar beating for a few seconds more.
Gently add the egg whites until stiff Monat to the mixture of chocolate and macaroons , stirring from
the bottom up, not to incorporate air and remove the amalgam.
Divide the dough in half and paid the first half in a buttered and floured 23 cm diameter, then
cover with the pear , which in turn cover the rest of preparation .
Put your cake in a preheated oven at 180 degrees for at least 40 minutes. Once ready, leave for about 10 minutes in the cake pan to cool, so that no collapses, then the mold and sprinkle with the sugar icing;serve warm or, better still, cold.