Description
Well, here come the new year holidays. And, as always, we want to make the table something new, something beautiful and elegant. Offer for dessert make this easy cake. Very well and cranberry mousse. Try it! The idea of a recipe taken from the French website.
Ingredients
-
Cocoa powder
6 g
-
Flour almond
18 g
-
Leavening agent
2 g
-
Chicken egg
1 piece
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Butter
35 g
-
Flour
30 g
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Cream
30 ml
-
Brown sugar
48 g
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Dark chocolate
16 g
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Gelatin
7 g
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Brown sugar
45 g
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Cream
200 ml
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Milk
55 ml
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White chocolate
45 g
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Cream cheese
220 g
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Syrup
30 ml
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Cranberry
200 g
-
Gelatin
4 g
-
Brown sugar
50 g
-
Dark chocolate
200 g
Cooking
So, take the first biscuit. Prepare the following ingredients. Better to weigh in the balance, the French are all strictly by grams. Work on a cake can be divided into two days. On the first day to make marmalade and biscuit, and secondly, make the mousse and assemble the cake. Or do everything in one day. In this recipe I used unrefined brown sugar Mistral.
Melt the chocolate and butter in the microwave. Let cool. Mix the sugar with the egg. Lightly whisk. Add cocoa, baking powder, almond meal ( you can take ground almonds). Mix everything and pour our butter with chocolate. Next, you will add remaining flour and cream. The dough pour in shape, covered with paper. I have 30 to 9 cm. Bake in preheated oven to 160 degrees for 25 minutes.
The cake is ready take it out and let it cool. Remove it aside yet. If you do in advance, then wrap in cling film and store in the refrigerator. Then I cut the length and sides a bit.
Make marmalade. Cranberries defrost in the microwave.
Buriram her blender and add the sugar. Put on fire and bring to dissolve the sugar. Gelatin pour cold water in advance.
Remove the cranberries from the heat and add the squeezed out gelatine. Mix everything.
Pour in shape, covered with a film. I took half of the marmalade, like a layer of fat. The rest of the marmalade pour into molds.
Put them in the freezer for 2 hours. Or you can remove until the next day.
Two hours later, make the mousse and chocolate. For the decorations I took a reflective decal tape, printed chocolate. Cut it along the shape of the Bush. If this is not film, take a simple, but a dense film. Put the chocolate and do everything on as in the recipe. One can first apply a white chocolate stars to cool and then dark chocolate.
Take 200 g chocolate and melt it in the microwave or in a water bath. Mix well.
Pour the chocolate into the film, on the side where we have applied pattern and spread it.
Give the chocolate to rest until it starts to set.
Now insert our film with chocolate in the form. I have a form Bush 25 to 9 cm.
And now to the mousse. Gelatin fill with cold water. Mix in a saucepan the milk, sugar, and white chocolate. Put on the fire. Keep on heat until the sugar has dissolved and chocolate. Remove from the heat.
Mix up everything and add immediately squeezed out gelatine and syrup.
Now add the cream cheese. Mix everything.
Whisk in the cream. Mix them with our weight. Give mass to stand for a bit so that the mousse has thickened slightly.
Pour 1/2 of the mousse in our form with chocolate. Put the marmalade.
Pour the rest of the mousse and close all the biscuit. Remove for 4 hours in refrigerator or overnight. Cake tolerates storage in the refrigerator up to 2 days.
The next day, turn the cake, remove the form and film. The sides I decorated with chocolate too. Cut this cake with a hot dry knife. Bon appetite and good New year!
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