Cake Domino

Description

A delicate and delicious cake for the Birthday Boy. Hooray!!!

Ingredients

Flour

0.5 cup
Cocoa powder

8 Tbsp
Butter

50 g
Chicken egg
Sugar

670 g
Instant coffee

8 g
Water

185 ml
Gelatin

36 g
Chocolate milk

550 g
Cream

1900 ml
Powdered sugar

4 Tbsp
Cream cheese

200 g
Cardamom

1 tsp

Cooking

Let's start with making the mousse with cardamom. 4 g sheet gelatin fill with cold water according to the instructions on the package. 2 eggs with yolk 70 g of sugar.

200 ml of cream to put on the stove, add 1 tsp. of ground cardamom seeds and bring to a boil.

Pour hot cream to the yolk mixture, put on fire and bring to boil (to 84 degrees). Remove from the heat.

Then add the squeezed out gelatine, stir well and strain. Allow to cool to 45 degrees.

Whip 200 ml cream with 2 tablespoons powdered sugar, and then mix with 200 grams of cream cheese.

Cheese-cream mixture to introduce into the cooled cream, put into a form with a diameter of 24 cm and put into the freezer for complete freezing.

Now turn the coffee caramel mousse. 15 g of gelatin fill with cold water. Cook the caramel 150 g sugar and 60 ml water.

Gently pour (hisses and squirts very carefully!) 300 ml hot cream and boil until a homogeneous mass. Remove from heat and allow to cool to 45 degrees.

4 yolks, stir, put in the caramel and bring to a boil.

Remove from heat, add gelatin and 3 g of coffee, drain. Allow to cool to 45 degrees.

Beat 450 g of cream, put in the caramel cream, put into a form with a diameter of 24 cm and freeze in the freezer.

It was the turn of biscuit. 50 g butter melt on the stove and cool to room temperature. Mix 3 eggs, 100 g sugar and 5 g of coffee.

Then put in a water bath and beat until the mixture will increase in several times.

Remove the mass from the heat and whisk for another 10 minutes. 0,5 article flour mix with 2 tbsp cocoa and add to egg mixture.

In the last turn carefully enter the butter.

In shape with a diameter of 26 cm put the baking paper, put the dough and bake in a heated to 200 degrees oven for about 30 minutes. Willingness to check with a match.

Now you need to make chocolate mousse. 5 g gelatin pour cold water. 5 egg yolks and 2 eggs beat until the volume increases by several times (about 10 minutes). At the same time, cook the syrup 150 g sugar and 25 ml water to the sample on a solid bead (or up to 121 degrees). Syrup remove from heat and immediately a thin stream pour in the egg mixture, whisking the whole mass with a mixer. You need to stir them for another 15 minutes, until the mixture has cooled. While whipped cream melt in a water bath, 350 g of dark (50-55% cocoa) chocolate, cool slightly and add to the egg mass at the end of the whipping. Gelatin overcome, to dissolve in 2 tbsp hot water and add to the mousse after chocolate. Mix well. In a nutshell, the whole process looks the following way: first, beat the eggs, yolks, then, without ceasing to whisk, introduce the hot syrup. The whole mass is whipped for another 15 minutes, then introduced the slightly cooled melted chocolate and gelatine(again, the mixer works). The mixer works pretty long, so it is advisable to have a quality model that's not broken.

Whip 500 ml cream with 2 tbsp icing sugar and pour in the cream.

Now you need to collect the cake. In shape with a diameter of 26 cm put the sponge cake, which you need to pre-soak prepared coffee with sugar(about 100 ml). In the coffee, add the brandy or cream liqueur. On top of the cake spread about one-third of chocolate mousse. Put them in the freezer for 15 minutes.

For the mousse, put the first frozen coffee-caramel-disk and then disk mousse with cardamom. The top and sides between the disks and the form filled with chocolate mousse. Put them in the freezer until complete freezing.

Now you can make chocolate bow. For this to be cut into strips of the desired size plastic folder area. White chocolate to melt, applied to the strip (not too thin layer, otherwise it will melt as soon as removed from the fridge), to connect the ends and put into the refrigerator. Prepare 6 large and 4-5 smaller strips. The number can be varied in any direction.

Frozen cake gently remove from the mold.

Now you need to prepare your glaze. 12 g of gelatin fill with cold water. 1 tbsp. sugar, 6 tbsp cocoa, 250 ml cream, 0.5 St. water, mix, put on fire, bring to a boil and cook for another 1-2 minutes after boiling. Then remove from the heat, add the squeezed out gelatine, and cool down while stirring to 45 degrees.

Ready glaze pour the top of cake, using spatula. The sides of the cake, cover the glaze with a brush. Glaze turns out quite a large number, but you must use it all.

The finished cake decorate with chocolate décor.

Before use, the cake must be removed from the freezer and keep in the refrigerator to thaw. Then he just dissolved in my mouth like a weightless cloud.

I can say without exaggeration that ethereal coffee-chocolate-creamy taste of this cake will bring a magical delight.

The cake is quite large and high, and it will last for a large number of guests.

I think cook will be happy!

Cook dear! You became me for a long time dear! I hasten to congratulate you on the Day of your Jam! You're just a kid, but in a few years To the number "3" will add a zero. Wow, let's get then! And yet - frolic and laugh, give joy to us! Well, that is in the Internet a Friend like you! HAPPY BIRTHDAY!!!

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