Description
Love this cake! Everything here is magical: the name "... KRU-style-Yan" process, the result, and, of course, taste! Divine! Very chocolate dessert with a delicate sponge cake, crunchy layer and shielding the rich chocolate flavor filling.
Ingredients
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Dark chocolate
60 g
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Chicken egg
3 piece
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Corn starch
1 tsp
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Dark chocolate
100 g
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Almonds
60 g
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Cashews
60 g
-
Waffles
60 g
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Dark chocolate
200 g
-
Cream
200 g
-
Gelatin
8 g
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Pear
800 g
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Butter
30 g
Cooking
To prepare the biscuit. 2 eggs divided into whites and yolks.
RUB the yolks with starch.
Chocolate melt in a water bath or in the microwave. Add the whole egg.
Then combine the chocolate and yolks with starch. Mix well.
Two proteins vzbit in a solid foam. Add the chocolate mixture. Stir until smooth.
Pour the batter into split form (20 cm). And bake in a preheated 160 degree oven, 10-12 minutes. There may be more, be guided by your oven.
Ready cake cool on a wire rack. It is thick, about 2 cm or so.
To prepare crustily. Nuts to be heated on a dry pan. Coarsely chopped.
Chocolate wafers crushed in a rather large crumb. Waffles can be replaced by corn flakes.
Mix wafers and nuts.
Chocolate brownies melt in a water bath and combine with nut mixture.
Circle shape to put on the dish, which will collect the cake. The cooled cake back into shape.
To put on his krustyland, compacted and put in the fridge.
To prepare the filling. Pear peel and cut into small cubes. In a saucepan melt the butter, add the pears. And warm on medium heat, about 6 minutes. Cool completely.
Then take out of the fridge a plate of cake. Pear stuffing to put on krustyland and put in the refrigerator at least 30 minutes.
This time to make chocolate mousse. Gelatin to prepare according to the instructions on the package. Chilled cream whip to stable peaks.
Chocolate melt in a water bath. Ready gelatin in a thin stream add the cream, stirring constantly to avoid lumps. Add melted chocolate, mix until smooth.
Put the mousse in the pear filling and place in refrigerator to harden, at least 4 hours. I stood in the night.
Then the circle shape to wrap the towel soaked in hot water and wrung out. This is to ensure that the top layer well away from the walls of the mold, it does not burst. Of course, if you have, foil border, acetate, use it. Decorate to your taste.
This cake is a bliss for lovers of chocolate and nuts! Bon appetit!
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