Cake "Two hearts beat as one"

Description

Cake for lovers, with all the tastes and aromas of the great feelings of love - not cloying, a little sour, chocolate velvet, not heavy, with a slight bitterness of dark chocolate. This cake for my parents - forever young and in love for each other in 55 years!

Ingredients

Dark chocolate

100 g
Cookies

150 g
Milk

100 ml
Butter

30 g
Berry

350 g
Gelatin

1.5 Tbsp
Water

100 ml
Sugar

4 Tbsp
Milk

100 ml
White chocolate

130 g
Rosemary

1 piece
Yolk egg

2 piece
Sugar

2 Tbsp
Cream

500 ml
Gelatin

1.5 Tbsp
Water

100 ml
Dark chocolate

100 g
Milk

50 ml
Cream

200 ml
Gelatin

1 tsp
Water

50 ml
Cocoa powder

15 g
Water

90 ml
Cream

60 ml
Gelatin

1 tsp
Sugar

100 g

Cooking

Berry mousse Berries to defrost, punching in a blender, RUB through a sieve, the resulting puree 200 ml, plus or minus, add sugar, mix well

Soak gelatine in water, dissolve in the micro and let it cool down. Pour gelatin into puree and beat with a mixer at high speed for 15-20 minutes. Weight increase several times. Put in the form of a circle smaller than the main cake and put in the fridge for an hour. If the form is not intended for the mousse, lay the tape is easy to remove the mousse.

Basis Biscuits break into small pieces

In the milk put the butter and put on fire to dissolve the oil. Chocolate to break into small pieces. Pour in the chocolate milk, and cover with lid for 3 minutes

Stir the chocolate until smooth

Add biscuits and stir

In a split mold 23 ( if not silicone, then lay the bottom and sides with foil) spread chocolate

And compacted through the film into an even layer. Put into the refrigerator

Creamy mousse with white chocolate, almonds and coconut Milk and 100 ml cream to put on the fire, put the rosemary, bring to a boil, remove from heat and let cool slightly, remove the rosemary

Chocolate to break into small pieces

Beat the yolks with sugar and a thin white strokoy through a sieve pour the rosemary infusion.

Mix well and put on fire, stirring continuously until it thickens, BUT do NOT boil!!! Pour the hot mixture into the chocolate, cover for 5 minutes, stir well. Soak gelatine in water, dissolve in the micro, pour part of chocolate, stir, pour the remaining gelatin and stir well

Cream (400 ml) whipping – best to put the nozzle in the freezer before whipping for 15 minutes and the cream must be well chilled.

Pour the cream into the chocolate mass, as if drawing a figure 8

Get both forms from the fridge.

On the basis of the overturn form with berry mousse

Top gently pour the mousse with rosemary, knocking gently to evenly filled form and put into the freezer for an hour

Mousse creamy dark chocolate Chocolate broken into small pieces

Milk bring to the boil and pour in the chocolate, cover for 5 minutes

Stir until smooth.

Soak gelatine in water, dissolve in the micro - do not boil!!! Pour the hot chocolate and stir. Cool slightly

Whip the cream, still whisking, under the blades of the mixer add the chocolate. Remove the pan and spread the mousse on top, to flatten, to knock the form on the table and put into the fridge overnight

Frosting Boil water with sugar, pour the cream and bring to a boil. Add cocoa and stir with a whisk until dissolved without lumps.

Boil for 20 to 26 minutes on low heat, stirring occasionally. Gelatin to dissolve.

Remove glaze from heat, cool slightly and enter the gelatin, mix well and cool at room temperature to Pour on the cooled cake and put into the fridge for an hour In the photo is clearly seen that the glaze formed is not mirrored, as it were, with stains - I ran out of gelatin, I had to use a bag of ready jelly powder, it's not a regular mirror and a very beautiful glaze, and such)

Decorate as desired.

Cut Knife dipped in boiling water, quickly wipe and cut Or knife blade to water, shake and cutting

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