Bacchus

Bacchus was the Greek god of wine and revelry, and is after that a cake created by French chocolatier Robert Linxe. This version, although quite different, is equally decadent and deserving of its Greek name.

The ingredient of Bacchus

• 4 eggs divided
• 85g caster sugar
• 20g dutch cocoa
• 25g potato starch flour see note
• 100g dark chocolate melted
• 6 egg whites
• 150g icing sugar sifted
• 100g field almonds
• 50g pistachios around chopped
• 60g raisins almost chopped
• 100ml hot earl grey tea
• 150ml double cream
• 60g butter softened chopped
• 70g dark chocolate see notes finely chopped
• 300g dark chocolate finely chopped
• 90g 1 4 cup roses blood yellowish brown marmalade
• 300g mascarpone

The Instruction of bacchus

• preheat oven to 180c for cake line a 28cm x 32cm swiss roll tin afterward baking paper using an electric mixer disconcert yolks and sugar until thick and pale sift cocoa and starch over amass chocolate and 2 tablespoons hot water and disconcert whisk to combine whisk egg whites to soft peaks subsequently next fold into chocolate mixture spoon into tin sleek slick the summit zenith and bake for 12u00e2u20acu201c15 minutes or until cake springs put up to behind pressed cool in tin subsequently next remove
• for macaroon preheat oven to 180c line same swiss roll tin following baking paper using an electric mixer demonstrate whites and a pinch of salt to soft peaks build up 50g icing sugar later campaign to stiff peaks sift higher than unshakable sugar and almonds mount up pistachios and gently fold to combine spoon into tin sleek slick top and bake for 20 minutes or until golden cool in tin
• for filling soak raisins in tea for 15 minutes drain and set aside bring cream and butter just to the boil in a small saucepan pour higher than chocolate in a bowl and protest until smooth cool to a spreading consistency
• for marmalade cream combine ingredients in a bowl
• to assemble invert cake and macaroon onto a board and peel off baking paper trim edges and cut each into 3 rectangles around 10cm x 26cm place a cake rectangle not far off from a platter thinly increase filling on top of higher than and scatter in the manner of half the raisins culmination taking into account bearing in mind a macaroon rectangle and half the marmalade cream repeat layers exploit afterward cake you will have one macaroon rectangle left over take forward steadfast filling greater than height and sides refrigerate for 1 hour or going on to 3 days

Nutritions of Bacchus

calories: 763 127 calories
calories: 49 grams fat
calories: 26 grams saturated fat
calories: 68 grams carbohydrates
calories: 60 grams sugar
calories: n a
calories: 12 grams protein
calories: n a
calories: 156 15 milligrams sodium
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calories: nutritioninformation