The soft heart chocolate cake, caramelized hazelnut and raspberry grains. The recipe of the Pastry Chef of Sesto on Arno
Luca Tempestini tells us how to give us a sweet cuddle
After the risotto, the Risotto with blackthorn and pigeon breast by Marco Migliorati, Executive Chef of the Sesto on Arno restaurant, is the turn of the sweet recipe of his Pastry Chef, Luca Tempestini.
Here's how to make his delicious Chocolate Soft Heart Pie, caramelized hazelnut grains and raspberries directly in our homes.
Waiting to taste it with the breathtaking view of Florence that has made famous, of course, along with its cuisine, the Rooftop Bar & Restaurant of The Westin Excelsior Florence.
Ingredients for 8 pies:
120g Chocolate Dark Chocolate 110g Butter
180g whole eggs
120g brown sugar
40g flour "00"
6g Cocoa powder 10g milk
30g hazelnut granola
Melt the butter together with the chocolate in a bain-marie.
Add the sugar, then the eggs, the sifted flour with cocoa and lastly the milk.
Butter and lightly flour the aluminium moulds. Pour the mixture for about 60g into the mould.
Put the moulds in the freezer for 30 min.
Prepare a syrup in a pan with water and brown sugar (50g sugar 20g water) and cook over high heat. As soon as the syrup begins to caramelize, add the hazelnut granules and continue to turn constantly, then spread on baking paper to cool.
Preheat the oven to 180 degrees. Bake the pies for 8 minutes.
Place the cupcake in the centre of the plate, sprinkle on top with bitter cocoa, decorate to taste with the hazelnut and raspberry grains.