The Cake "Happy New Year!"

Description

Cake idea nurtured long time ago and so last New year I decided to create this chocolate bomb. Cake of three components: this is my favorite, delicate sponge cake on the motives of the Nigel Lawson (at least very similar), truffle pastry from the lovely eve, who can bake and serve like cake, just double the ingredients by half. Chocolate mousse from Julia Vysotskaya, who I cook for many years, however, no gelatin, just laid out on kremanka or frozen, delicious ice cream (only need to add a couple of spoons of cognac). It is everything that I love, so I decided to combine in one cake. The diameter of the bakeware I have 23 cm, and the bowl 19 cm

Ingredients

Butter

100 g
Dark chocolate

200 g
Chicken egg

4 piece
Sugar

50 g
Citric acid

0.125 tsp
Dark chocolate

200 g
Cream

100 ml
Chicken egg

4 piece
Gelatin

10 g
Flour

200 g
Sugar

200 g
Chicken egg

2 piece
Sour cream

125 g
Butter

125 g
Cocoa powder

3 Tbsp
Soda

0.5 tsp
Leavening agent

1 tsp
Dark chocolate

100 g
Butter

30 g
Cream

50 g
Powdered sugar

1 Tbsp

Cooking

Let's start with the truffles. Melt butter with chocolate over low heat, stirring occasionally.

The yolks of eggs, beat with the sugar for about 5 minutes.

Mix the egg yolks with the cooled chocolate-oil mass.

Beat the whites with citric acid in a solid foam.

Gently introduce a third protein to the chocolate mixture and beat in to the ground.

Then gently add the remaining whites.

Form for baking grease oil and sprinkle flour. Spread the dough and bake at 150*C for 25-30 minutes, no more. The truffle will stay a bit liquid, but I need it to cool down, will become the right consistency.

Let cool in the baking pan.

Now for the biscuit. Mix dry ingredients, then enter the soft butter, sour cream and eggs and mix until smooth. The batter will be quite thick. Bake at 180*C in a greased form 35-40 minutes, until dry matches. Cool.

From the cooled truffle blind candy. Osipyan piece by piece and roll with your hands. Send in the refrigerator.

The sponge is ready, truffle solidifies, it's time to cook the mousse. To start, pour gelatin 50 ml of water and leave to swell. Break the chocolate and put to burn with 4 tbsp water. Also dissolve the gelatin in the microwave or in a water bath.

Then mix the gelatin with chocolate and enter one by one the egg yolks, stirring constantly so they don't curdle.

Separately whip the cream.

Proteins vzbit in a solid foam with a pinch of salt.

Entered the cream into the cooled chocolate.

Then carefully enter proteins, as in the truffle, three times.

Start to fold the cake. Sponge cake cut into two parts. One of the pieces cut into triangles. Biscuit is very soft, so crumbly, but it's not terrible.

Put in a salad bowl the film and our diamonds on the edge. Sorry for the night pics.

Then pour some mousse and put a piece of truffle.

Again, mousse and truffle.

Fill with mousse.

And on top of the second part of the biscuit, as I said, it is soft and crumbly, but when it is compacted and hardens, it is nothing to be seen.

Cover with foil, then a plate on top. Put it in the refrigerator, preferably overnight.

For decoration I made snowflakes. Melted chocolate with butter and using the envelope push on the parchment. Allow to cool to thicken.

In the remainder of the chocolate I added cream and powder, poured the chocolate on top. Was decorated with snowflakes and candy sprinkles. Happy New year!!! With the New happiness!!!

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