Description
It's just divine!!! Lovely cake with a delicate souffle with a pleasant light touch of the magnificent liqueur. I love it!
Ingredients
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Flour
0.66 cup
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Cocoa powder
0.333 cup
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Sugar
1 cup
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Soda
0.75 tsp
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Leavening agent
0.5 tsp
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Chicken egg
3 piece
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Milk
0.75 cup
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Vegetable oil
3 Tbsp
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Starch
2 Tbsp
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Instant coffee
2 tsp
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Gelatin
2.25 tsp
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Chocolate milk
270 g
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Liqueur
0.25 cup
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Water
-
Cream
2 cup
Cooking
Mix flour, sugar, cocoa, baking soda, baking powder, add the egg, milk, vegetable oil and 1/4 Cup water, a little whisk, it turns out the batter. Bake in the form of 20 cm in diameter 25-30 minutes in the oven at 180 degrees.
Whisk the egg yolks with starch
Milk to boil and add the coffee, pour in a thin stream, stirring in the yolks. Put on fire and, stirring all the time, bring over low heat until thickened, do not boil.
Remove from heat and add soaked in 1/4 Cup. water, gelatin, stir until it dissolves, add the chopped chocolate, stir until melted, add liqueur
Beat the whites to a froth. 2 tbsp water and 1/3 Cup. sugar, cook the syrup. When the sugar has dissolved, leave to boil 2 minutes, pour it into the whites and continue whisking on high speed until stiff peaks
Mix the chocolate, gradually introduce proteins and whipped cream, put in the cold for 15 minutes
The cake is placed in a split mold and fill with cream
Put in the fridge for 3 hours or more, I have enough for two
Retrieved from forms
Cream bring to a boil and remove from heat, add chopped dark chocolate, stir until smooth
Cover the top of the cake, and again in the cold...
Here razrezik
VERY TASTY AND ELEGANT!
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