Description
I wanted here the other day something delicious-coffee-superchallenge, and I pile that's such wonderful cakes. Form a solid tenderness and extraordinary Goodies... chocolate and coffee brownie, with chocolate cream soufflé, covered with caramel and coffee meringue with cream... ladies, frankly, pastries - awesome!
Ingredients
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Dark chocolate
260 g
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Butter
300 g
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Sugar
1.5 cup
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Instant coffee
1 Tbsp
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Cocoa powder
2 Tbsp
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Vanilla sugar
1 pack
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Chicken egg
3 piece
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Flour
1 cup
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Leavening agent
1.5 tsp
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Gelatin
15 g
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Water
150 ml
Cooking
In a small saucepan melt 200g of butter and 160g of the chocolate.
Add the cocoa, coffee, stir until dissolved. A lot cool.
Beat eggs with 1 Cup sugar and vanilla until fluffy white foam. Pour chocolate-coffee mix, whisking continuously.
Add the flour and baking powder and again beat. Pour the batter into the form (my form size 25*35), covered with baking paper, flatten. Put in the preheated oven and bake at 180 degrees for 25-30 minutes.
The finished seam to cool in the form, carefully walk along the edge of the shape with a thin knife, separating the edges of the biscuit from the sides. To turn on a dish or tray, gently remove the paper.
Yes, while baking and cools our chocolate base, soak gelatin in cold boiled water and cook the chocolate glaze - melt 40g of chocolate, 0.5 Cup sugar and 100g of butter. Boil for five minutes. Swollen gelatin is heated to complete dissolution, pour in the chocolate icing and mix well until smooth. Put in the refrigerator for easy thick.
As soon as the jelly mixture starts to fasten it well to mix well, put on the cake and smooth. Put in refrigerator to solidify (minutes 40-50).
To prepare meringue cream for this recipe http://www.povarenok.ru/recipes/show/50783/ Put it on the cake and smooth patterned with a spatula or knife.
Cut the cake into rectangles or squares and decorate with chocolate sticks (chop the remaining chocolate with a sharp knife)
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