Chicken and Mushroom Pie - Lattolandia - AGRIGELATERIA ALPIGNANO, AGRIGELATERIA AZIENDA AGRICOLA ALPIGNANO, AGRIGELATERIA AZIENDA AGRICOLA TORINO, AGRIGELATERIA CASEIFICIO ALPIGNANO, AGRIGELATERIA CASEIFICIO TORINO, AGRIGELATERIA FATTORIA ALPIGNANO, AGRIGELATERIA FATTORIA TORINO, AGRIGELATERIA TORINO, CASEIFICIO ALPIGNANO, CENTRI ESTIVI IN AZIENDA AGRICOLA ALPIGNANO, FESTE AGRIGELATERIA ALPIGNANO, FESTE AGRIGELATERIA TORINO, FESTE PERSONALIZZATE AGRIGELATERIA ALPIGNANO, FESTE PERSONALIZZATE AGRIGELATERIA TORINO, FORMAGGI ARTIGIANALI ALPIGNANO, FORMAGGI ARTIGIANALI PRODUZIONE ALPIGNANO, FORMAGGI ARTIGIANALI PRODUZIONE VENDITA ALPIGNANO, FORMAGGI ARTIGIANALI VENDITA ALPIGNANO, FORMAGGI CON PRODOTTI NATURALI ALPIGNANO, FORMAGGI FRESCHI ALPIGNANO, GELATERIA ALPIGNANO, GELATERIA CON LATTE FRESCO ALPIGNANO, GELATERIA CON PRODOTTI NATURALI ALPIGNANO, GELATERIA KM 0 ALPIGNANO, GELATERIA PER INTOLLERANTI AL LATTOSIO ALPIGNANO, GELATERIA PER INTOLLERANTI ALPIGNANO, GELATI A CHILOMETRO ZERO ALPIGNANO, GELATI A CHILOMETRO ZERO TORINO, GELATI ARTIGIANALI ALPIGNANO, GELATI ARTIGIANALI PRODUZIONE ALPIGNANO, GELATI ARTIGIANALI VENDITA ALPIGNANO, GELATI FORMAGGI A CHILOMETRO ZERO ALPIGNANO, GELATI FORMAGGI A CHILOMETRO ZERO TORINO, GELATI KM 0 ALPIGNANO, GELATI KM 0 TORINO, GELATI TORTE KM 0 AGRIGELATERIA ALPIGNANO, GELATI TORTE KM 0 AGRIGELATERIA TORINO, GELATI TORTE KM 0 ALPIGNANO, GELATI TORTE KM 0 TORINO, TORTE GELATO ALPIGNANO, TORTE GELATO PER INTOLLERANTI ALPIGNANO, TORTE PER COMPLEANNI ALPIGNANO, VISITE DIDATTICHE AZIENDA AGRICOLA ALPIGNANO.

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Ingredients

CAKE Done
Cooking spray 1/2
 
Cup sugar, divided 3/4
 
Cup water 1/2
 
Unsalted butter, melted and cooled 2 tablespoons
 
Egg yolks 3 large
 
Cake flour 2 ounces (about 1/2 cup)
 
Unsweetened cocoa 1/3 cup
 
TOPPING
Sugar 2 tablespoon
 
Mint leaves (optional) 2-3
 

Preparation


  1. To prepare cake, coat 6 (8-ounce) ramekins with cooking spray. Sprinkle ramekins evenly with 3 tablespoons sugar, tapping out excess.
  2. Combine 1/4 cup plus 1 tablespoon sugar, 1/2 cup water, 2 tablespoons butter, and egg yolks in a large bowl. Stir with a whisk until completely combined. Weigh or lightly spoon 2 ounces flour (1/2 cup) into a dry measuring cup, and level with a knife. Combine 2 ounces flour, 1/3 cup cocoa, and salt in a medium bowl, stirring with a whisk. Add flour mixture to yolk mixture, stirring until well combined (mixture will look a little grainy).
  3. Place 3 egg whites in a large bowl; beat with a mixer at medium speed until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating mixture at high speed until medium peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. Divide batter evenly among prepared ramekins; place on a baking sheet. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Run a knife around edge of ramekins; carefully invert cakes onto dessert plates.
  4. To prepare sauce, combine 1/4 cup water, 2 tablespoons sugar, 2 tablespoons cocoa, 1 tablespoon butter, and 1/2 teaspoon flour in a small saucepan over medium heat. Cook 2 minutes or until thick and bubbly, stirring constantly with a whisk. Remove from heat; keep sauce warm.
  5. To prepare topping, combine 2 egg whites and 2 tablespoons sugar in the top of a double boiler, stirring with a whisk. Cook over simmering water until sugar dissolves (about 2 minutes), stirring constantly with a whisk. Pour mixture into a medium bowl. Beat with a mixer at high speed using clean, dry beaters until stiff peaks form (about 2 minutes). Top each cake with about 1 1/2 tablespoons chocolate sauce and about 1/4 cup meringue topping. Garnish with mint leaves, if desired. Serve immediately.