Swollen Parotid Gland And Alcohol

For 8-10 people (circle 22 cm):

The Genoese
* 4 eggs * 125 grs
sugar
* 125 grams of flour *
a little cocoa powder To prepare

preferably the day before.
Separate the white from the yolks.
Beat the banks of snow with a little salt and 25 grams of sugar to tighten.
Blanch yellow and 100 grams of sugar and relax with the egg whites and finally, add the sifted flour without much work.
Take a small amount of dough, add a little cocoa powder and optionally a little water. Mix well and draw shapes on Flexipat by running this colored paste in a thin stream. Place in freezer for 5-10 min.
Spread remaining dough over and bake at 175 ° C for 12-15 min. about. Cut 3 strips
Biscuit 4 cm in width of the dough to go around the cake.
Place the 22 cm circle on a serving dish, line the of rhodoïd, place strips of sponge cake on the tour. Cut a circle of cookie to complete the bottom of the cake.

syrup:
* 25 grams of water
* 7 grams of sugar
* 1 / 2 teaspoon shaved chocolate powder bitter

To prepare preferably the day before.
Place water and sugar to be heated. At the first boil, remove from heat and add cocoa. Book and then soak the sponge.

praline pastry:
* 100 grs pralinoise
packets * 4.5 * 20 grs gavottes
praline

In a small saucepan, melt pralinoise bain-marie.
Meanwhile, mash pancakes lace, add and the praline pralinoise to melt.
Spread on bottom of cake by equalizing property.

Chocolate Mousse:
* 150 grams of dark chocolate
* 2 egg yolks
* 20 grams of sugar
tbsp water * 1.5 * 300 grs
liquid whipping cream

Melt the chocolate in a bain-marie. Mount
the cream in mixer and refrigerate.
In a saucepan, put the sugar and, at the first boil, remove and pour in a thin stream over yolks, whisking vigorously until the mixture have doubled in size. Add chocolate
melted, stir again and relax gradually with whipped cream.
Fill the cake by leveling the property, the foam goes above the tower bisque.
Refrigerate.

After 2-3 hours of charge, take it out and coat with gloss black coverage:
* 67 grams of dark chocolate
* 100 grams of full cream

Make Heat cream and pour over chocolate. Emulsify and let cool slightly (to 25 ° C). The flow over the cake and put in the fridge.
Décercler and decorate.



Result: It
is wonderful, I have not tasted it, it was not for me!