Description
Originally the cake was supposed to be lean, but I instead put in agar gelatin ( But if You make it with agar, you get a completely meatless cake! + a bonus recipe for Lenten chocolate icing, which is perfect not only for this cake and other desserts!
Ingredients
-
Flour
260 g
-
Cocoa powder
2 Tbsp
-
Water
260 ml
-
Sugar
150 g
-
Vegetable oil
100 g
-
Soda
1 tsp
-
Vinegar
2 tsp
-
Juice
500 ml
-
Sugar
75 g
-
Gelatin
12 g
-
Semolina
40 g
-
Cocoa powder
35 g
-
Water
100 ml
-
Sugar
150 g
-
Salt
-
Vanilla
0.5 pack
Cooking
FORM 22cm CAKE: TO water add vegetable oil and vinegar.
Sift flour, soda and cocoa. Add sugar. Mix well. Mix the dry ingredients with the liquid. Knead the dough. Long knead, most importantly, to avoid dry lumps. The dough pour in form and bake in a preheated 180 gr 20-25 minutes. Cake let cool on wire rack.
While the cake cools, prepare the SOUFFLE: Soak gelatin in 70 ml of juice (of the total) and leave to swell for 40 minutes. Or agar-agar. THE RATIO OF AGAR TO GELATIN 1:4
Cook normal porridge. Mix semolina with sugar. The saucepan with the juice, put on fire and at continuous stirring add the semolina with sugar. Bring to a boil, reduce the heat to low and cook the porridge for another 7-10 minutes mins Ready porridge to cool a little give.
Meantime, heat the gelatin until dissolved. A bowl of semolina put in a large container of very cold water and beat with a mixer until the mass starts to lighten, it will become room temperature and the beaters from the mixer starts to leave the ground clear contours. The mousse enter gelatin and whisk again well.
If You have a detachable ring cake or acetate film, it will greatly facilitate the Assembly of the cake... I have nothing... so came to the aid of folders, files... On the bottom of a split form put the biscuit on top pour the souffle. Put the cake in the refrigerator for at least 5 hours, preferably overnight.
Prepare CHOCOLATE GLAZE: IN a saucepan pour the cocoa and add water. Heated on the stove until dissolved cocoa.
Add in a saucepan the sugar and vanilla. Bring to a boil and boil for another 3 minutes.
Pour the cooled syrup into a jar and store in the fridge.
The finished cake out of the fridge, release forms, if the edges are not straight, then correct them with a hot knife or spatula and pour the glaze because the glaze is not very thick, then she quickly runs off the cake. Or decorate according to Your desire!!! BON APPETIT!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.