Description
This cake taught me how to cook mom's recipe is simple, but the cake turns out very tasty, chocolate, just melts in your mouth!
Ingredients
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Chicken egg
5 piece
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Sugar
150 g
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Flour
125 g
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Cocoa powder
25 g
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Cream
550 g
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Dark chocolate
300 g
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Gelatin
15 g
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Cognac
20 g
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Butter
20 g
Cooking
Time are subject to a freezing of the cake. Bake a regular chocolate cake. Beat eggs with sugar in a solid foam. Mix flour with cocoa and pour in the beaten eggs, slowly stirring until smooth. Pour in a detachable form and bake at 180-200*C for 20 minutes. I readiness test: lightly press your finger in the middle, if springy, so be ready if remains the fovea yet. Allow to cool.
Soak sheet gelatin in cold boiled water. If it's not, you can use regular. Then take 100 g of water for soaking.
To prepare the cream. For this chocolate (200 g) 250 g 33% cream to melt in a water bath.
Add the cognac and swollen gelatin, stir until it dissolves.
Whip the remaining 250 g 33% cream and combine the two masses.
If you put down the cream, stir until smooth.
To assemble the cake. To do this, cut the cooled cake into two cakes, lay in the bottom of a split shape, slightly larger in diameter than the cake. To moisten any syrup can sweet coffee.
Spread half of the cream. On top put the second cake, also moistened with syrup and add the remaining cream. Refrigerate for a few hours
Prepare the sauce: 100 g chocolate, 50 g of cream 20 g of butter to melt in a water bath
Cake remove from the mold and pour the chocolate filling.
Flatten with a knife until the filling is hot.
The cake can be decorated with white and milk chocolate, this is my mom decorated the
and you can just put a grid of whipped cream, like I did. Mouth-watering cake is ready!
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