Description
Sweet cake for chocolate lovers.
Ingredients
-
Chicken egg
2 piece
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Sugar
0.333 cup
-
Flour
0.66 cup
-
Cocoa powder
1 Tbsp
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Leavening agent
1 tsp
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Vanilla
-
Dark chocolate
200 g
-
Chocolate milk
200 g
-
White chocolate
300 g
-
Butter
140 g
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Cream
700 ml
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Liqueur
200 ml
-
Gelatin
24 g
Cooking
Let's start with the shortbread. Beat eggs with sugar in the lush foam. Stir in the vanilla, flour, baking powder, cocoa.
The resulting thick, poorly current dough pour in the form, previously greased and sprinkled with flour. I have a form in diameter 24 see Bake at a temperature of 200-220 degrees for about 15 minutes the Finished cake to get out of shape, let cool and cut him a cake with a diameter of 2 cm less uniform. The impregnated liquor. The bottom of the form vystelim baking paper, and a side hard film (I cut this termoarredo). The height of the film should be slightly greater than the height of the form. In the middle of the form put the cake and put it in the freezer. This will accelerate the hardening the mousse later.
Begin to prepare the chocolate mousse. Let's start with a mousse of dark chocolate.
Gelatin (I just divided it into three parts) soak in cold cream (about 50 ml).
600 ml of cold cream to whip up "strong peaks", divided into three parts and put into the refrigerator.
Dark chocolate to break into pieces and melt with 30 g of butter while continuously stirring, not boiling.
Pour the liquor and stir in homogeneous chocolate mass.
Chocolate cool slightly and mix with whipped cream.
Since chocolate was still quite hot, mousse turned out watery. Take out of the freezer the form with the crust and pour the mousse on top of it, trying to evenly fill the gap between the cake and rim. Again put them in the freezer.
By analogy prepare mousse milk chocolate and pour it over podstawski black. And again in the freezer.
Next in line the white chocolate mousse. All the same technology. Pour it over chocolate mousse. Put in the freezer.
To prepare glaze, heat the cream to a boil with butter. Add white chocolate and heat until melted. Ready icing to cover the top of the cake, distributing it evenly across the surface of the cake. It should be noted that after cooling the glaze does not harden, which is very convenient when cutting the cake. All this again put in the freezer. I stood in the night.
In the morning the cake is released from the side of the form, carefully removed from the sides of the foil and over the edge of baking paper turned him on a platter. Decorate as you can. Ready!
Of course, fiddled. But it was worth it! Is just in the fridge, but a couple of pieces on the Board have left in the freezer - it is something! Words will not give this taste! Tastes like ice cream in chocolate.
Here are my thermosetted. One cut and used for a side.
Further describes the process of assembling and decorating the cake. Cut cake layer spread on the middle of a split form.
Fill crust with mousse of dark chocolate. The sides of the form are lined with a special film.
On top of the frozen mousse dark chocolate mousse, pour the milk chocolate and place in the freezer.
On top of frozen chocolate mousse, pour the white chocolate mousse and put in the freezer.
Pouring the glaze over the mousse of white chocolate.
In the morning remove the bumpers on a split form.
Carefully remove termoarredo.
That turned out a cake with a relatively smooth and neat sides. Truth in rime after the freezer.
Begin to decorate. Dark chocolate broken into pieces and put in a bag.
Melt the chocolate in hot water and cut off the small bag area.
On baking paper draw different figures and sending all this cholodilnik for ten minutes.
Of protein cream (whipping protein of one egg and half a Cup of sugar, add citric acid) using a pastry bag with a shaped nozzle and decorate the cake with rosettes.
Then we put the chocolate balls dry of children's breakfasts and set our chocolate figures.
That's all!
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