Cake "Chocolate Nirvana"

Description

Incredibly delicate and beautiful cake from the Austrian pastry chef Johann Lafer! For all chocolate lovers and gourmet desserts!

Ingredients

Chocolate milk

350 g
Cookies

175 g
Butter

50 g
Chicken egg

2 piece
Powdered sugar

75 g
Rum

3 Tbsp
Cream

350 g
Gelatin

6 piece
Orange juice

150 ml
Cocoa powder

Cooking

The products that we need! I don't think everyone will find passion fruit juice - feel free to replace saturated in color orange, etc. juice.

Oatmeal cookies to put in the package for freezing (it is stronger) and with a rolling pin or a hammer for pounding meat to grind into crumbs.

50 g of chocolate melt in a water bath. In the original recipe the author recommends to immediately melt 350 g of chocolate and three times to take as needed. For me it is problematic to measure of the total number of 50, 200 and 100 g, so for each step, I melted the norm.

Mix crushed cookies, melted butter and melted chocolate.

On the surface where you will assemble the cake, set split ring with a diameter of 21 cm.

Gently, convex side of the spoon we stamp the biscuits around the perimeter of the circle.

4 sheets gelatine soaked in cold water for 5 minutes. The recipe only requires 2 plates of gelatin to the mousse and one for jelly. Jelly I put 2 plates - reinsured and she was right. The mousse is put, as it should be - 2 PCs, but ultimately came to the conclusion that the consistency could be stronger, with 2 plates of gelatin, as for me, mousse is very "agile". Maybe it's because I used chocolate 55%? Therefore, specify in your recipe double the norm - 4 and 2 pieces of gelatin.

200 g of chocolate broken into pieces and melt in a water bath. Remove from the heat. 2 eggs, 75 g of Mar. powder and 3 tbsp rum, beat in a water bath for 5 minutes. Without removing the dishes from the fire, enter gelatin, stir before blooming it into the hot egg mixture, add liquid chocolate, stir and remove from heat.

Mix 350 g of cream.

Entered the cream into the chocolate egg mass, stir.

Next pour the mousse on the basis of biscuits and put in the fridge for 40 minutes.

2 plates of gelatine to soak for 3 minutes in cold water. 1/4 of the juice to heat and dissolve gelatin in it. The gelatin mixture to combine with the rest of the juice.

With the help of a spoon pour the juice into a frozen mousse and put into the refrigerator for 1 hour.

When the cake hardens, carefully remove the split ring, wash it, wipe dry and set on baking paper. 100 g of chocolate to dissolve in a water bath and to pour out, leveling across the surface with the back of a spoon in a circle. Allow to solidify.