Cake-cake "Chocolate boy"

Description

- Pick up from the fridge the cake, honey! - Please, and how many pieces to cut him open? Four or eight? - Probably, four, eight, I can't beat... That's your wonderful competition "Congratulate the Student with three years!" the perfect weapon against slender waist chefs! Well, the cake so the cake! The more chocolate, vanilla on a stick with whipped cream! Mmmmm....

Ingredients

Chocolate milk

300 g
Yolk egg

1 piece
Egg white

4 piece
Sugar

100 g
Gelatin

5 tsp
Coffee natural

3 Tbsp
Cream

150 g
Vanilla sugar

2 Tbsp
Vanilla

4 piece
Topping pastry

Cooking

150 g of chocolate melt in a water bath.

Pour onto plastic wrap (I took the cellophane from the bag).

Cover the chocolate until it has hardened, others with plastic wrap and flatten with a rolling pin until evenly thin sheet (about 3-4 mm). Leave until firm.

While the Foundation is set, prepare the chocolate cream. Whisk the egg yolks with 50 gr. sugar until stiff and set aside. Melt in a water bath for the remaining 150 g of chocolate, slightly cool and gradually stir into it the beaten yolk. Pour gelatin in small amount of cold water (2-3 tbsp) and wait 5 minutes. Pour the gelatin in the hot coffee and stir until gelatin is dissolved. This coffee gelatin (no more than 60-70 grams), a little cool, mix with the cream. At the end add the whipped egg whites.

Mix well. When the cream reaches a smooth consistency, put it aside. To prepare the cream "Whipped cream with gelatin". 2 teaspoons gelatine dissolved in 2-3 tbsp. spoons of water, pour a half Cup of heavy cream, a Cup with the mixture put in a water bath, stir until gelatin is dissolved. The remaining cream beat until thick foam, still whisking, add the icing sugar or vanilla sugar. Also, without ceasing to whisk, pour a thin stream of gelatin in the cream.

When all components of the cake-the cake is ready, begin assembling. A very sharp knife cut into equal small squares of 4x4 cm chocolate sheet (only when he is completely frozen).

Then take a sharp round stick, which cut a hole in the center of each square. If there is a special pastry tool, try to make holes empty body of a ballpoint pen, it is necessary that she was with a diameter larger than the diameter of the sticks of vanilla, which we'll string on a cake.

Chocolate cream is very gently spread with a knife onto the form. Top gently, without pressure, closing a second chocolate square. So prepare all the molds.

Then strung these square cakes vanilla sticks. Try not to break the chocolate squares, otherwise the cake will lose shape and beauty.

Prepared chocolate frame made of four cakes put in a bowl.

In the remaining voids between the chocolate squares squeeze confectionery syringe (or just a dense package with a notched corner) white cream "Whipped cream".

Decorate a cake-cake chocolate beads and put in the refrigerator for 50-70 minutes, to the gelatin froze. Bon appetit!

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