The Chocolateria San Churro franchise describes the preparation of the ‘Queen of Spain Cake.’ The chocolate franchise says that the dish needs 250g San Churro dark chocolate buds. Other items needed are 150g caster sugar, 50g unsalted butter chopped, 1 tablespoon brandy, 1 tablespoon freshly brewed coffee, 125g ground almonds or hazelnuts, 5 eggs separated, chocolate topping, 200g San Churro dark chocolate buds and 60g unsalted butter.
The Dessert franchise asks to combine chocolate, sugar, butter, brandy and coffee in heatproof bowl over a saucepan with simmering water. The mixture needs occasional stir until it is smooth. Ground almonds and egg yolks should be added to the mixture.
An electric mixer can be used to whisk egg whites until firm peaks form. The egg whites should be added into the chocolate mixture. The mixture should be baked at 180C for 40 to 45 minutes. The chocolate and butter should be mixed and heated and stirred and then allowed to cool for 15 to 20 minutes. The thickened form should be poured over the top of the cake.
24-Oct-2007