Cake "Garden Of Eden"

Description

Thin and delicate chocolate cakes, flavored cherry compote and lots and lots of mousse from dark chocolate, covered with delicious mirrored icing! This is my special cake in honor of the decade favorite site! Chocoholic, I invite you all to visit the next batch of hormone happiness.

Ingredients

Chicken egg

1 piece
Powdered sugar

45 g
Water

60 g
Butter

30 g
Dark chocolate

30 g
Flour

95 g
Soda

0.333 tsp
Leavening agent

0.5 tsp
Salt
Vanilla

1 g
Cherry

400 g
Galereya mix

12 g
Gelatin

6.5 g
Brown sugar

75 g
Cream

800 g
Dark chocolate

350 g
Gelatin

14 g
Powdered sugar

7 Tbsp
Water

75 g
Sugar

120 g
Cocoa powder

30 g
Cream

60 g
Gelatin

9 g
Dark chocolate

45 g
Glucose

3 tsp

Cooking

Biscuit: Biscuit bake up to 12 hours before assembling cake. The chopped chocolate and butter, pour boiling water and stir until smooth mixture. Cool.

Egg whisk powdered sugar and vanilla until increase in 2 times.

Mix flour, soda, salt and baking powder and sift. Mix the egg and chocolate mixture. In three steps to introduce the flour mixture into the egg-chocolate, stirring with a spatula from the bottom up and in a circle.

Place the dough in shape with a diameter of 20 cm, the bottom of which lay a parchment. Bake in pre-heated to 165"C oven for 20 minutes. Ready cake to release from the mold and leave to Mature for 12 hours. PS the cake turns out fine.

Ripe sponge cake neatly cut into 2 parts.

Compote: Soak the gelatin in cold water. Sugar and gelfix mix. If cherry is closed with sugar, skip this step. If you use frozen (fresh) cherries, let it thaw (extract the juice). Put cherries with juice into a saucepan, add the sugar mixed with gelfix (just gilfix, if cherries sweet) stirring Constantly, bring to boil and remove from heat. Add the soaked and well squeezed out gelatine and stir well.

Cool and place in a mold with a diameter of 18 cm, the bottom of which is covered with cling film. To put it in the freezer.

Mousse: Soak the gelatin in cold water. Of the total amount of cream (800 g) to set aside 10 tbsp and 5 tbsp in a separate container. Chocolate cut into pieces. Heat delayed cream 10 tbsp to 90"C and pour them chocolate.

Stir the chocolate-cream mixture until smooth. Second left heat 5 tbsp. of cream almost to a boil and dissolve them in the swollen and well-squeezed gelatin. To combine the gelatin mixture with chocolate and stir well.

Whip remaining cream with powdered sugar until soft peaks form. To connect with chocolate mixture in several stages.

Stirring well each time with a spatula or at lowest speed of mixer.

Assembly: the bottom of the form (ring) 23 cm in diameter to tighten the bottom and outside of the food wrap and place on a dish. To put inside the cake, the gap between the crust and the shape should be 1 cm. Soak the cake with syrup. For the syrup I used 50 ml of water+ 2 tbsp of cognac. If the cake will have the kids, cook it without alcohol, replacing brandy 2 tbsp of sugar.

Cover the cake with 1/2 portion of cream so that it fills the gap left between the cake and shape and covered the cake. Send the cake in the fridge for 15 minutes so that the cream is grabbed and sealed. To get out camera and top to put freed from form and the film frozen compote.

Apply top a little more than half the remaining cream, so that it is completely shut down and the compote was perfectly smooth. Place in the refrigerator for 15 minutes. Cover with the second cake layer and soak it with the syrup. Cover the remaining cream and put on 4 hours in the refrigerator.

Mirror glaze: a Few words about the glaze. She is gorgeous! It has a very delicate and rich chocolate flavor, perfectly cut, not thin and not sticky. Real mirror! The only drawback - very hard photographed, reflecting the lamp and the photographer )). Highly recommended! Gelatin pour a small amount of water, leave to swell. Put into a saucepan the water, sugar and cream. Heat until the sugar has dissolved. Add the cocoa and stir, cooking 3 to 4 minutes, stirring constantly. Remove from heat and add the squeezed out gelatine, stirring until it has dissolved. Allow to cool for an hour and a half until mixture will thicken, but will still be smooth and it will be easy to pour on the cake surface.

Take the cake out of the fridge and pour the glaze in the center. Tilting the shape in different directions to give the glaze is evenly distributed over the surface. Do it quickly, because the cold surface of the cake icing hardens quickly. Place in the refrigerator and give a good freeze. To free the cake from the mold slightly blowing a Hairdryer on the outside of her boots.

Decor: You can decorate the cake on your own. To share how I designed it. Boca: From baking paper cut a strip the width of which is equal to the height of your cake and the length of its volume. Melt the chocolate, place it in a cooking bag with a thin hole and apply the tape is an arbitrary figure.

To give a little to harden and press the tape to the sides of the cake wrapped around. Place in the refrigerator for 5-7 minutes.

Carefully release sides of cake from the tape.

Milestones cake: I decorated the ice chips made from corn syrup. Caused 1 tsp. of syrup on a piece of baking paper and put in microwave for 30 seconds.

A few cherries cocktail rolled in coconut. Adorned the opposite edge of the cake bronze-silver grit. It's very simple and quick, but nevertheless impressive and stylish.

Cut the cake is best with a knife with a sharp long blade that is heated by dipping in hot water and wipe dry.

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